Ethiopian-Inspired Lentil Sambusas with Tamarind Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Crispy fried lentil-filled pastries flavored with Ethiopian spices, paired with a tangy tamarind and chili dipping sauce. This Ethiopian-inspired recipe (vegetarian), ready in about 50 minutes, turns red lentils, yellow onion, berbere spice mix 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 250 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, rinsed red lentils
• 1 medium, finely chopped yellow onion
• 1 tbsp berbere spice mix
• 3, minced garlic cloves
• 1 tsp grated ginger
• 4 tbsp plus more for frying vegetable oil
• 1 tsp salt
• 12 sheets spring roll wrappers
• 2 tbsp tamarind paste
• 1 tbsp honey
• 1/2 cup water
• 1/2 tsp red chili flakes
• 1 tbsp lemon juice

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed red lentils with 2 cups water. Bring to a boil, then simmer for 15 minutes until lentils are soft and most water is absorbed; mash lightly.
2. Step 2: Heat 4 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tsp grated ginger; sauté for 5 minutes until softened.
3. Step 3: Stir in 1 tbsp berbere spice mix and 1 tsp salt; cook for 1 minute until fragrant.
4. Step 4: Add the cooked lentils to the skillet, mixing thoroughly; cook for another 3 minutes to combine flavors. Remove from heat and let cool.
5. Step 5: To assemble, lay one spring roll wrapper on a flat surface. Place 2 tbsp of lentil filling near one corner, fold into a triangle, and continue folding to seal the edges using a dab of water.
6. Step 6: Heat oil in a deep pan to 350°F (175°C). Fry the sambusas in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
7. Step 7: For the dipping sauce, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 1/2 cup water, 1/2 tsp red chili flakes, and 1 tbsp lemon juice until smooth.
8. Step 8: Serve sambusas hot with the tangy tamarind dipping sauce.