Ethiopian-Inspired Lentil Sambusa with Spiced Tomato Dip

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden fried lentil sambusas filled with fragrant spices, served alongside a vibrant spiced tomato dipping sauce. This Ethiopian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 red lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp berbere spice blend
• 1 tsp cumin powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil (for frying)
• 10 spring roll wrappers or phyllo dough sheets
• 1 cup tomato puree
• 2 tbsp olive oil
• 1/2 tsp red chili flakes
• 1 tbsp lemon juice
• 1/4 cup water

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Instructions

1. Step 1: Rinse 1 cup red lentils and cook in 2 cups water over medium heat for 15 minutes until soft. Drain any excess water.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 5 minutes until soft.
3. Step 3: Add 2 minced garlic cloves, 1 tbsp berbere spice blend, 1 tsp cumin powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Stir the cooked lentils into the onion-spice mixture, mashing slightly to combine. Remove from heat and let cool.
5. Step 5: Lay out 10 spring roll wrappers on a clean surface. Place 2 tbsp lentil filling near one edge of each wrapper, folding and rolling tightly to form triangular pockets, sealing edges with water.
6. Step 6: Heat 2 cups vegetable oil in a deep pan over medium-high heat to 350°F. Fry sambusas in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
7. Step 7: For the dip, heat 2 tbsp olive oil in a small saucepan. Add 1 cup tomato puree, 1/2 tsp red chili flakes, 1 tbsp lemon juice, and 1/4 cup water. Simmer for 10 minutes until thick and flavorful.
8. Step 8: Serve the hot lentil sambusas with the spiced tomato dip for dipping.