Spiced Ethiopian Sambusa with Lentils and Onions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Crisp fried Ethiopian-style sambusas filled with a savory mix of lentils, onions, and berbere seasoning, ideal as a flavorful street food snack. This Ethiopian-inspired street-food recipe, ready in about 40 minutes, pairs vegetable oil for frying, red lentils, cooked and drained, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups vegetable oil for frying
• 1 cup red lentils, cooked and drained
• 1 cup red onion, finely chopped
• 2 garlic cloves, minced
• 1 small green chili, finely chopped
• 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 12 sheets spring roll wrappers
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 cups vegetable oil in a deep skillet to 350°F for frying.
2. Step 2: In a medium skillet, sauté 1 cup finely chopped red onion over medium heat for 8 minutes until soft and translucent.
3. Step 3: Add 2 minced garlic cloves and 1 small finely chopped green chili, cooking for 2 minutes until fragrant.
4. Step 4: Stir in 1 tablespoon berbere spice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon salt, cooking for 1 minute to toast the spices.
5. Step 5: Add 1 cup cooked and drained red lentils, mixing thoroughly and cooking for 3 minutes until heated through.
6. Step 6: Remove from heat and stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lemon juice; let the filling cool slightly.
7. Step 7: Lay out 12 spring roll wrappers and cut each into halves or quarters to form triangles.
8. Step 8: Place about 2 tablespoons of lentil filling on each wrapper piece, fold into triangular sambusas sealing edges with a water-dipped finger.
9. Step 9: Fry sambusas in hot oil in batches for 3-4 minutes, turning occasionally, until golden and crisp.
10. Step 10: Drain on paper towels and serve warm with a dipping sauce or as a street snack.