Yemisir Sambusa Soup with Injera Croutons

Preheat oven to 375°F (190°C). Prepare the injera croutons: Tear the injera into small, bite-sized pieces. Toss with olive oil and a pinch of salt and pepper. Spread on a baking sheet in a single layer and bake for 8-10 minutes, or until crispy and golden brown. Set aside.

In a large pot or Dutch oven, melt the clarified butter (or heat vegetable oil) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste has darkened slightly.

Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened.

Season with salt and pepper to taste. Add lemon juice (if using).

Serve the soup hot, topped with the crispy injera croutons and a sprinkle of fresh cilantro (if using).