Injera-Wrapped Lentil Sambusa with Berbere Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Savory lentil-filled sambusas wrapped in injera flatbread and baked until crisp, served alongside a spicy berbere-infused dipping sauce. This ethiopian-inspired vegan (vegetarian) ready in about 50 minutes pairs red lentils, water, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large pieces injera flatbread
• 2 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1/4 cup water (for sauce)

Instructions

1. Step 1: Rinse 1 cup red lentils and combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are soft and water is mostly absorbed.
2. Step 2: While lentils cook, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened.
3. Step 3: Add 2 minced garlic cloves, 1 tablespoon berbere spice blend, and 1 teaspoon ground cumin to the onion, cooking for 1 minute until fragrant.
4. Step 4: Stir cooked lentils into the onion mixture along with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook together for 3 minutes to combine flavors, then remove from heat.
5. Step 5: Lay one injera flatbread on a clean surface and cut into 6-inch squares. Place a spoonful of lentil filling on each square and fold into triangular pockets, sealing edges gently.
6. Step 6: Preheat oven to 375°F. Arrange sambusas on a parchment-lined baking sheet and bake for 15 minutes until edges are slightly crisp.
7. Step 7: For dipping sauce, whisk 1 tablespoon tomato paste with 1/4 cup water and a pinch of berbere spice until smooth. Serve sambusas warm with the dipping sauce.