Injera-Crusted Lentil Sambusas with Spiced Tomato Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Crispy Ethiopian-style lentil-filled sambusas encased in injera batter, served alongside a tangy and aromatic spiced tomato sauce. This ethiopian-inspired vegetarian ready in about 55 minutes blends dry red lentils, water, medium finely chopped yellow onion 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 dry red lentils
• 3 cups water
• 1 medium finely chopped yellow onion
• 2 cloves minced garlic cloves
• 1 tbsp berbere spice mix
• 1 tsp salt
• 1 cup (for coating) injera batter
• 1 cup (for frying) vegetable oil
• 1 cup canned crushed tomatoes
• 1 tsp minced fresh ginger
• 1/2 tsp ground cumin
• 1 tsp honey
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse 1 cup dry red lentils and combine with 3 cups water in a medium saucepan. Bring to a boil, reduce to simmer, and cook for 20 minutes until lentils are soft and most water absorbed. Drain any excess liquid.
2. Step 2: In a skillet over medium heat, sauté 1 finely chopped medium yellow onion with 2 minced garlic cloves for 5 minutes until translucent.
3. Step 3: Add the cooked lentils, 1 tbsp berbere spice mix, and 1 tsp salt to the skillet. Stir and cook for 3 minutes to allow flavors to meld, then remove from heat and let cool.
4. Step 4: Heat 1 cup vegetable oil in a deep skillet to 350°F for frying.
5. Step 5: Shape 2 tbsp of the lentil mixture into small triangles or half-moon shapes, then dip each into 1 cup injera batter to coat evenly.
6. Step 6: Fry the coated sambusas in hot oil for 3-4 minutes on each side until golden and crisp. Drain on paper towels.
7. Step 7: For the dipping sauce, combine 1 cup canned crushed tomatoes, 1 tsp minced fresh ginger, 1/2 tsp ground cumin, 1 tsp honey, and 1 tbsp lemon juice in a saucepan. Simmer over low heat for 10 minutes until thickened and aromatic.
8. Step 8: Serve the sambusas warm with the spiced tomato dipping sauce on the side.