Yemisir Sambusa Soup with Injera Croutons

A warming and flavorful lentil soup inspired by the flavors of Yemisir Sambusa, with a hint of spice and topped with crispy injera croutons.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.68/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupRed Lentils(Rinsed well)

£0.30

1mediumOnion(Finely chopped)

£0.30

4clovesGarlic(Minced)

£0.20

1inchGinger(Grated)

£0.25

1tablespoonsBerbere Spice Blend(Adjust to your spice preference)

£0.50

2tablespoonsTomato Paste

£0.15

6cupsVegetable Broth

£0.60

2tablespoonsClarified Butter (Ghee)(Or substitute with vegetable oil for a vegan option)

£0.75

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

2roundsInjera(Stale or slightly dried is ideal)

£3.00

1tablespoonOlive Oil(For injera croutons)

£0.10

1tablespoonLemon Juice(Freshly squeezed, for finishing (optional))

£0.15

2tablespoonsFresh Cilantro(Chopped, for garnish (optional))

£0.35

Total Cost

£6.71

£1.68 per serving

Instructions

1.
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.
2.
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.
3.
Add the minced garlic and grated ginger and cook for another minute until fragrant.
4.
Stir in the berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste has darkened slightly.
5.
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.
6.
Season with salt and pepper to taste. Add lemon juice (if using).
7.
Serve the soup hot, topped with the crispy injera croutons and a sprinkle of fresh cilantro (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

435 kcal / 1820 kJ

Carbs

56g

22% of RDA

Fat

16g

23% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a smoother soup, you can use an immersion blender to partially blend the soup after it has cooked.

If you don't have access to injera, you can use toasted pita bread or naan bread as a substitute for the croutons.

Berbere spice blends can vary in heat. Start with a smaller amount and add more to taste. You can also use cayenne pepper to increase the heat if needed.

The soup thickens as it cools. Add a little extra broth if reheating.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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