Pan-Fried Sambusas with Lentil and Spiced Vegetable Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Golden, crispy Ethiopian-style savory pastries stuffed with a fragrant mixture of lentils, onions, and warming spices, perfect for street food or appetizers. This african-inspired street food (vegetarian) ready in about 70 minutes pairs rinsed brown lentils, water, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed brown lentils
• 2 1/2 cups water
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp berbere spice blend
• 1 small, grated carrot
• 2 tbsp, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 2 cups vegetable oil
• 12 sheets samosa wrappers

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed brown lentils with 2 1/2 cups water and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 25 minutes until lentils are tender but not mushy; drain any excess water.
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 translucent.
3. Step 3: Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon berbere spice blend; cook for 2 minutes until fragrant.
4. Step 4: Add the cooked lentils, 1 small grated carrot, 2 tablespoons chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Stir well and cook for 3 more minutes to combine flavors. Remove from heat and let cool slightly.
5. Step 5: Lay out one samosa wrapper on a clean surface. Spoon about 2 tablespoons of the lentil mixture onto the wrapper and fold into a triangular pocket, sealing edges with a little water.
6. Step 6: Repeat with remaining wrappers and filling.
7. Step 7: Heat about 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (around 350°F).
8. Step 8: Fry sambusas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
9. Step 9: Serve warm as a snack or appetizer with a dipping sauce of your choice.