Injera-Wrapped Spiced Lentil Sambusas

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

Crisp fried sambusas filled with a warmly spiced lentil mixture, wrapped in soft injera batter for a unique Ethiopian street food twist. This ethiopian-inspired vegetarian ready in about 75 minutes pairs red lentils, water, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 2.5 cups water
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tsp berbere spice blend
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• as needed vegetable oil for frying
• 1.5 cups teff flour (for injera batter)
• 1.75 cups warm water (for injera batter)
• 1 tsp oil for injera pan

Instructions

1. Step 1: Rinse 1 cup red lentils and combine with 2.5 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are tender and most water absorbed.
2. Step 2: In a skillet, heat 1 tbsp vegetable oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 2 tsp berbere spice blend, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes until fragrant.
3. Step 3: Stir the cooked lentils into the onion-spice mixture, cook for 3 more minutes until a thick, cohesive filling forms. Remove from heat and let cool.
4. Step 4: Prepare injera batter by whisking 1.5 cups teff flour with 1.75 cups warm water until smooth. Let ferment at room temperature for 12 hours.
5. Step 5: Heat a non-stick pan over medium heat and lightly oil with 1 tsp vegetable oil. Pour a thin layer of injera batter to form a crepe about 7 inches in diameter. Cook for 2 minutes until bubbles form and edges lift. Remove and repeat to make 6-8 injera wraps.
6. Step 6: Place 2-3 tbsp filling near the edge of one injera crepe and roll tightly to form a cigar shape. Repeat with remaining injera and filling.
7. Step 7: Heat vegetable oil in a deep pan to 350°F. Fry the sambusas in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and serve warm.