Injera-Wrapped Lentil Sambusas with Spiced Yogurt Dip

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Crispy lentil-filled sambusas wrapped in injera flatbread and paired with a cooling yogurt dip infused with Ethiopian spices. This african-inspired vegetarian (vegetarian) ready in about 55 minutes blends rinsed brown lentils, water, medium, finely diced 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 250 calories and feeds 6, 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, rinsed brown lentils
• 2 cups water
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 1 tablespoon berbere spice blend
• 1 teaspoon cumin powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 pieces, cut into 6-inch squares injera flatbread
• 3 tablespoons, for frying olive oil
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon, finely chopped fresh cilantro
• 1/4 teaspoon ground cardamom

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed brown lentils with 2 cups water and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 20-25 minutes until lentils are tender and most water is absorbed. Drain any excess liquid.
2. Step 2: While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 medium finely diced yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves, 1 tablespoon berbere spice blend, 1 teaspoon cumin powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 2 minutes until aromatic.
3. Step 3: Stir the cooked lentils into the spiced onion mixture, cook for an additional 3 minutes, then remove from heat and let cool slightly.
4. Step 4: Place one 6-inch injera square flat on a clean surface. Spoon 2 tablespoons of the lentil filling near one corner, fold the injera over the filling into a triangular shape, sealing edges by pressing gently. Repeat with remaining injera squares and filling.
5. Step 5: Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Fry the sambusas for 3-4 minutes on each side until golden brown and crispy. Transfer to paper towels to drain.
6. Step 6: For the dip, mix 1 cup plain Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon finely chopped fresh cilantro, and 1/4 teaspoon ground cardamom in a small bowl. Serve sambusas warm with the spiced yogurt dip.