Street-Style Spiced Lentil Sambusas

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Crispy, deep-fried sambusas filled with a warmly spiced lentil mixture, showcasing the vibrant street food flavors of Ethiopia. This Ethiopian-inspired street-food recipe, ready in about 70 minutes, pairs brown lentils, water, onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 brown lentils
• 3 cups water
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp berbere spice mix
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 2 cups vegetable oil for frying
• 12 sheets samosa wrappers or spring roll wrappers

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Instructions

1. Step 1: Rinse 1 cup brown lentils and combine with 3 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender but not mushy. Drain excess water.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves, 1 tbsp berbere spice mix, and 1 tsp ground cumin. Cook for 2 minutes until fragrant.
4. Step 4: Stir in the cooked lentils, 1/4 cup chopped fresh cilantro, and 1 tsp salt. Cook for 3 more minutes, stirring occasionally. Remove from heat and let cool.
5. Step 5: Lay out samosa or spring roll wrappers. Place about 2 tbsp lentil filling near one corner and fold into a triangle shape, sealing edges with a little water.
6. Step 6: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the sambusas in batches for 3-4 minutes each side until golden and crispy.
7. Step 7: Drain on paper towels and serve warm with dipping sauce or chutney.