Lentil Soup with Figs and Sheep's Cheese

Rinse Beluga lentils in a colander and soak covered with cold water for about 30 minutes.

Clean, rinse, dry and coarsely chop the tomatoes. Clean, peel and finely dice onion, celery and carrots. Rinse about 1/3 of the figs and cut into small pieces. Rinse red lentils in a colander, drain.

Heat about 2/3 of the olive oil in a pot and sauté onion, celery and carrots for about 3 minutes. Add tomatoes, fig pieces, red lentils, drained beluga lentils, spices, bay leaf and vegetable stock. Cook everything for about 30-35 minutes on low heat.

Meanwhile, rinse the lemon in hot water, pat dry and finely grate the lemon zest, squeeze out the juice. Rinse the coriander, shake dry and chop coarsely with the stems. Peel garlic and pound coarsely in a mortar with lemon zest, chopped cilantro and remaining olive oil.

Carefully rinse remaining figs, pat dry and cut into eighths.

Season soup with lemon juice, salt and cayenne pepper and serve with figs, coriander mix and crumbled feta cheese. Sprinkle with a few chili flakes if desired.