Spiced Lentil Sambusas with Tamarind Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Crisp Ethiopian-inspired sambusas stuffed with a fragrant spice-laden lentil filling, paired with a tangy tamarind dipping sauce for a perfect appetizer. This ethiopian-inspired snacks ready in about 45 minutes turns red lentils, water, onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 red lentils
• 2 cups water
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tbsp berbere spice
• 1 tsp cumin powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 12 sheets sambusa wrappers
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1/2 cup water (for sauce)
• 1/4 tsp chili flakes

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed red lentils with 2 cups water and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes until lentils are soft and water is absorbed. Drain any excess liquid.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small chopped onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Stir in 2 minced garlic cloves, 1 tbsp berbere spice, 1 tsp cumin powder, and 1 tsp salt, cooking for 1 minute until fragrant.
4. Step 4: Add cooked lentils to the skillet and mix thoroughly to combine the spices evenly. Cook for an additional 3 minutes, stirring frequently. Remove from heat and let cool.
5. Step 5: Preheat oil in a deep frying pan to 350°F and set aside 1 tbsp vegetable oil for brushing.
6. Step 6: Fill each sambusa wrapper with about 2 tbsp of the lentil mixture, folding into triangular shapes, and brush edges with the reserved oil to seal.
7. Step 7: Fry sambusas in batches for 3-4 minutes each side until golden and crispy. Drain on paper towels.
8. Step 8: For the dipping sauce, whisk together 2 tbsp tamarind paste, 1 tbsp brown sugar, 1/2 cup water, and 1/4 tsp chili flakes in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened. Serve warm with sambusas.