Split Red Lentil Sambusa with Spiced Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy Ethiopian-inspired savory pastries filled with a fragrant mixture of split red lentils and warm spices. This african-inspired vegetarian ready in about 40 minutes pairs split red 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 180 calories and feeds 8, 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.

Prep: 25 min Cook: 15 min Serves 8 African cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup split red lentils under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until lentils are soft and most water is absorbed.
  2. Step 2: In a skillet, heat 4 tablespoons vegetable oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Stir in 1 minced garlic clove, 1 teaspoon berbere spice blend, and 1/2 teaspoon ground cumin; cook for 2 minutes until fragrant.
  4. Step 4: Add the cooked lentils, 1 teaspoon salt, and 2 tablespoons chopped fresh cilantro to the skillet. Mix well and cook for 3 more minutes to blend flavors, then remove from heat and let cool slightly.
  5. Step 5: Lay 1 phyllo dough sheet on a clean work surface and cut into 3 strips. Place 2 tablespoons of lentil filling at one end of each strip and fold the dough over the filling to form a triangle, continuing to fold until the strip is fully enclosed.
  6. Step 6: Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry the sambusas in batches for 3-4 minutes each side until golden brown and crisp.
  7. Step 7: Drain on paper towels and serve warm as a snack or appetizer.

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Frequently asked questions

How long does Split Red Lentil Sambusa with Spiced Filling take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Split Red Lentil Sambusa with Spiced Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep split red lentils from drying out.

Can I substitute ingredients in Split Red Lentil Sambusa with Spiced Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Split Red Lentil Sambusa with Spiced Filling for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Split Red Lentil Sambusa with Spiced Filling?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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