Spicy lentil soup with dried figs

Ingredients for 4 servings:

• 250 g bacon (Tyrolean bacon)
• 2 carrots
• 2 onions
• 4 cloves garlic
• 2 chili peppers
• 3 tbsp olive oil
• 300 g Lentils (Pu)y-
• 1 small bunch of sage
• 1 small bunch of thyme
• 1 can of tomatoes
• 6 figs, dried
• 1 liter vegetable broth
• 4 sausages, hot seasoned, raw
• possibly balsamic vinegar
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the bacon into small cubes. Clean, peel, and dice the carrots. Peel and finely chop the onions and garlic. Wash, deseed, and finely chop the chilies. Heat the olive oil in a large pot and fry the bacon. Add the carrot, onion, garlic, and chili and sauté until translucent. Meanwhile, wash and drain the lentils. Finely chop the herbs and cut the figs into small cubes. When the vegetables are translucent, add the can of tomatoes, lentils, herbs, and figs. Bring to a boil and deglaze with the vegetable stock. Continue simmering, stirring occasionally. After 20 minutes, add the sausages and simmer for another 15 minutes. Then scoop out the sausages and slice them. Return them to the soup. Season with salt and pepper. Add a few tablespoons of balsamic vinegar to taste.