Injera-Crusted Lentil Sambusas with Berbere Yogurt Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Crisp Ethiopian-inspired lentil-filled sambusas encased in injera batter, paired with a cooling berbere-spiced yogurt sauce. This african-inspired vegetarian (vegan option) ready in about 60 minutes blends red lentils, rinsed, water, medium yellow onion, finely chopped 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 320 calories and feeds 4, 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 red lentils, rinsed
• 2 cups water
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp berbere spice mix
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups teff flour
• 2 cups water (for injera batter)
• for frying, about 2 cups vegetable oil
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp berbere spice mix (for dip)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed red lentils with 2 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes until lentils are soft and water is absorbed.
2. Step 2: While lentils cook, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp berbere spice mix to the onions, cooking for 2 minutes until fragrant.
4. Step 4: Stir the cooked lentils into the onion mixture along with 1 tsp salt and 1/2 tsp black pepper. Cook together for 5 minutes, stirring occasionally, then remove from heat and let cool.
5. Step 5: For the injera batter, whisk 1 1/2 cups teff flour with 2 cups water until smooth. Let rest for at least 1 hour.
6. Step 6: Heat a non-stick skillet over medium-high heat and brush lightly with oil. Pour 1/4 cup injera batter in a circular motion to form a thin pancake and cook for 1-2 minutes until just set but not browned. Remove and keep warm.
7. Step 7: Place 2 tablespoons of the lentil filling on one side of the injera pancake and fold over to form a half-moon shape. Press edges gently to seal.
8. Step 8: Heat about 2 cups vegetable oil in a deep frying pan over medium heat until shimmering. Fry the sambusas in batches for 2-3 minutes per side until golden and crisp. Drain on paper towels.
9. Step 9: For the dip, mix 1 cup plain Greek yogurt with 1 tbsp lemon juice, 1 tsp berbere spice, and 2 tbsp chopped fresh cilantro.
10. Step 10: Serve the injera-crusted lentil sambusas hot with the berbere yogurt dip on the side.