Ethiopian-Inspired Lentil Sambusas with Spiced Tomato Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Crisp sambusas filled with curried lentils and served alongside a bright, spiced tomato sauce for dipping. This ethiopian-inspired snacks (vegetarian) ready in about 50 minutes blends brown lentils, cooked and drained, medium yellow onion, finely diced, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, cooked and drained
• 1/2 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp berbere spice mix
• 1 tsp cumin seeds
• 2 tbsp plus 1 cup for frying vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 sheets spring roll wrappers
• 1 cup canned crushed tomatoes
• 1 tbsp lemon juice
• 1 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1/2 medium finely diced yellow onion and sauté for 4 minutes until softened. Stir in 2 minced garlic cloves and 1 tbsp berbere spice mix, cooking 1 minute.
2. Step 2: Add 1 cup cooked and drained brown lentils to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 3 minutes, stirring frequently to combine the spices well. Remove from heat and let cool slightly.
3. Step 3: Lay out 12 spring roll wrappers on a clean surface. Place about 2 tbsp of the lentil filling near one corner of each wrapper. Fold and roll each wrapper into a triangular sambusa shape, sealing edges with a little water.
4. Step 4: Heat 1 cup vegetable oil in a deep pan over medium-high heat to 350°F. Fry the sambusas in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
5. Step 5: For dipping sauce, warm 1 cup canned crushed tomatoes in a small saucepan with 1 tbsp lemon juice and 1 tbsp chopped fresh cilantro, simmering for 5 minutes until slightly thickened.
6. Step 6: Serve the hot sambusas with the spiced tomato dipping sauce on the side.