Ethiopian-Inspired Lentil Sambusa with Berbere Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crispy triangular lentil-filled sambusas seasoned with Ethiopian spices, paired with a fiery berbere dipping sauce for bold flavor. This Ethiopian-inspired recipe (vegetarian), ready in about 45 minutes, turns brown lentils, water, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 200 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 3 cups water
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp berbere spice mix
• 1 tsp cumin powder
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 20 sheets spring roll wrappers
• for frying vegetable oil
• 2 tbsp tomato paste
• 1 tsp red chili flakes
• 1 tbsp lemon juice
• 1/4 cup water (for sauce)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup brown lentils and combine with 3 cups water in a pot. Bring to a boil, then simmer for 20 minutes until lentils are soft but not mushy. Drain any excess water.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tbsp berbere spice mix, and 1 tsp cumin powder, cooking for 1 minute until fragrant.
3. Step 3: Stir the cooked lentils into the spiced onion mixture along with 1 tsp salt and 1/4 cup chopped fresh cilantro. Mix well and let cool.
4. Step 4: To form sambusas, place one spring roll wrapper on a flat surface. Cut it in half lengthwise. Take one half, fold into a cone shape, and fill with 2 tbsp lentil filling. Seal edges with a little water and press firmly to close. Repeat until all filling is used.
5. Step 5: Heat vegetable oil in a deep pan to 350°F. Fry the sambusas in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
6. Step 6: For the berbere dipping sauce, whisk together 2 tbsp tomato paste, 1 tsp red chili flakes, 1 tbsp lemon juice, and 1/4 cup water until smooth.
7. Step 7: Serve the warm lentil sambusas with the spicy berbere dipping sauce for a flavorful appetizer or snack.