Spiced Black Lentil Soup with Coconut

1. Sauté the aromatics

1. Heat the neutral cooking oil in a medium heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in the curry powder, ground cumin, and a pinch of black pepper. Fry the spices with the onions for about 1 minute until fragrant.

2. Simmer the soup

1. Tip in the rinsed black beluga lentils, then pour in 750ml of water and 300ml of the coconut milk (reserve the remaining coconut milk for serving).
2. Add 1 teaspoon of salt and stir everything well.
3. Bring the liquid to a lively boil, then lower the heat, cover with a lid, and let it simmer gently for 25 to 30 minutes, until the lentils are tender but still hold their shape.

3. Finish and serve

1. Remove the pot from the heat. Squeeze in the juice of half a lime and stir thoroughly.
2. Taste the soup and adjust with more salt, black pepper, or lime juice if desired.
3. Ladle the hot soup into bowls, drizzle the remaining coconut milk over the top, and serve warm with extra lime wedges.