Injera-Spiced Lentil Sambusas with Berbere Yogurt Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crispy triangular pastries filled with spiced lentils inspired by Ethiopian flavors, paired with a cooling berbere-spiced yogurt dip for a delicious appetizer or snack. This african-inspired vegetarian (vegetarian) ready in about 55 minutes blends red lentils, water, medium yellow onion, finely diced 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
• 2 cups water
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 tablespoon berbere spice mix
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup vegetable oil for frying
• 12 sheets samosa wrappers or phyllo dough sheets
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon berbere spice mix (for dip)
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Step 1: Rinse and drain 1 cup red lentils. In a medium saucepan, combine lentils with 2 cups water, bring to a boil, then simmer uncovered for 15-20 minutes until soft and most water is absorbed. Drain any excess liquid.
2. Step 2: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 finely diced medium yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tablespoon berbere spice mix, 1 teaspoon ground cumin, and 1 teaspoon salt, cooking for 2 minutes until fragrant.
3. Step 3: Add cooked lentils to the skillet, stir thoroughly, and cook for 5 minutes until mixture is dry enough to form into filling. Remove from heat and let cool slightly.
4. Step 4: Lay out 12 samosa wrappers or phyllo sheets. Place 2-3 tablespoons of lentil filling on one edge and fold into triangles, sealing edges with a little water.
5. Step 5: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering. Fry the sambusas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels.
6. Step 6: For the dip, combine 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon berbere spice mix, and 2 tablespoons chopped cilantro. Stir well and refrigerate until serving.
7. Step 7: Serve the hot lentil sambusas with the berbere yogurt dip for a flavorful snack.