Injera Pizza with Spicy Lentil Topping

Preheat oven to 400°F (200°C).

In a medium saucepan, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

Stir in tomato paste and berbere spice blend. Cook for 1 minute, stirring constantly.

Add rinsed red lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender and most of the liquid has been absorbed. Season with salt and pepper to taste.

Place injera rounds on a baking sheet lined with parchment paper.

Spread a generous layer of the spicy lentil mixture evenly over each injera round.

Top with sliced bell pepper, red onion, and halved cherry tomatoes.

Sprinkle shredded mozzarella cheese over the vegetables.

Bake for 8-10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro before serving.