Ethiopian-Inspired Lentil Sambusas with Spiced Tomato Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crisp baked lentil-filled sambusas flavored with Ethiopian spices, paired with a tangy spiced tomato chutney for dipping. This ethiopian-inspired snacks ready in about 60 minutes turns red lentils, water, berbere spice blend 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 180 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 red lentils
• 3 cups water
• 1 tbsp berbere spice blend
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp, minced ginger
• 2 tbsp vegetable oil
• 1 tsp salt
• 12 sheets spring roll wrappers
• 2 medium, diced tomato
• 1/2 tsp red chili flakes
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/4 cup water (for chutney)

Instructions

1. Step 1: Rinse 1 cup red lentils and combine with 3 cups water in a saucepan; bring to a boil then simmer for 20 minutes until lentils are very soft and most water is absorbed; drain excess water.
2. Step 2: In a skillet, heat 2 tbsp vegetable oil over medium heat; add 1 small finely chopped yellow onion, 2 minced garlic cloves, and 1 tsp minced ginger; sauté for 4 minutes until translucent.
3. Step 3: Stir in 1 tbsp berbere spice blend and the cooked lentils; season with 1 tsp salt and cook for another 3 minutes to blend flavors; set aside to cool.
4. Step 4: Preheat oven to 400°F; lay out 12 spring roll wrappers on a clean surface.
5. Step 5: Place 2 tbsp of lentil filling near one corner of each wrapper; fold edges to form a triangle shape and seal with a little water.
6. Step 6: Arrange sambusas on a baking sheet lined with parchment paper; brush tops lightly with oil and bake for 15-18 minutes until golden brown and crisp.
7. Step 7: For the chutney, combine 2 diced medium tomatoes, 1/4 cup water, 1 tbsp apple cider vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes in a small saucepan; simmer over medium heat for 10 minutes until thickened; cool slightly.
8. Step 8: Serve warm lentil sambusas with the spiced tomato chutney for dipping.