Ethiopian-Inspired Lentil Sambusa Grain Bowl
A vibrant grain bowl featuring crispy lentil sambusas—Ethiopian savory dumplings—served atop fragrant teff and quinoa blend, complemented with fresh tomato salad and a zesty berbere yogurt drizzle for a wholesome, plant-based weeknight meal.
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Overview
This Ethiopian-inspired grain bowl features crispy, golden lentil sambusas filled with spiced lentils and herbs. They rest on a bed of a nutty teff and quinoa blend, offering a rich and wholesome texture. Complementing the bowl is a fresh tomato salad and a tangy, lightly spicy berbere yogurt drizzle, creating a balanced and flavorful plant-based meal perfect for weeknights.
Why you’ll love it
- Unique Ethiopian flavors with versatile, plant-based ingredients.
- Nutritious combination of protein-packed lentils and ancient grains.
- Crispy, savory sambusas add delightful texture.
- Easy to prepare and perfect for meal prep or family dinners.
Ingredient notes
- Teff: A tiny, nutrient-dense grain native to Ethiopia; if unavailable, use additional quinoa.
- Lentils: Red lentils cook quickly and become soft, perfect for sambusa filling.
- Sambusa wrappers: Thin pastry or spring roll wrappers can be used to fold the sambusas.
- Berbere spice: An Ethiopian spice mix that brings warmth and heat; adjust quantity according to spice preference.
Serving & storage
- Serve sambusas hot and crispy over the warm grain blend with the salad and yogurt drizzle.
- Store leftovers separately for best texture: refrigerate sambusas and grain blend in airtight containers for up to 3 days. Reheat sambusas in an oven or air fryer to restore crispness.
- The tomato salad is best served fresh but can be refrigerated for up to 24 hours.
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Chef tips
- Ensure lentils are well drained before adding to filling to avoid soggy sambusas.
- Use water to seal sambusa edges firmly for better shape retention during cooking.
- For a gluten-free option, verify sambusa wrappers are made from gluten-free flour or use rice paper wrappers cautiously.
- Reheat sambusas in a hot oven or air fryer to restore crispness; avoid microwaving to prevent sogginess.
Ingredients
- 120g (¾ cup) red lentilsred lentils, rinsed
- 4 cups (1 litre) waterwater for cooking lentils
- 1 tbsp vegetable oilvegetable oil for cooking filling
- 1 medium onion, finely choppedonion
- 2 cloves garlic, mincedgarlic
- 1 tsp fresh ginger, gratedfresh ginger
- 1 tbsp berbere spice blendberbere spice
- Salt to tastesalt
- 12-15 sambusa wrappers or spring roll wrappersthin pastry wrappers
- 150g (¾ cup) teff grainteff grain
- 150g (¾ cup) quinoaquinoa, rinsed
- 450ml (1¾ cups) waterwater for cooking grains
- 1 large tomato, dicedtomato
- ½ small red onion, finely dicedred onion
- 1 tbsp fresh lemon juicelemon juice
- Handful fresh cilantro, choppedfresh cilantro
- 150g (⅔ cup) plain yogurt (dairy or plant-based)plain yogurt
- 1 tsp berbere spiceberbere spice for drizzle
- Salt to tastesalt for drizzle
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Equipment
- medium saucepan
- large skillet or frying pan
- mixing bowls
- baking tray or air fryer
- knife
- cutting board
- spoon
- measuring cups and spoons
Nutrition per serving
- Calories410
- Protein18 g
- Carbs58 g
- Fat9 g
Step-by-step
Step 1
Combine red lentils and 4 cups (1 litre) water in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered until lentils are tender and most water is absorbed, about 15 minutes. Drain excess water if any remain.
Step 2
While lentils cook, rinse teff and quinoa together under cold water. Combine with 450 ml (1¾ cups) water in a separate saucepan. Bring to boil, then reduce to low heat, cover and simmer for 15-20 minutes until tender and water is absorbed.
Step 3
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Step 4
Add garlic and grated ginger to the skillet and cook 1-2 minutes until fragrant.
Step 5
Stir in cooked lentils and 1 tablespoon berbere spice. Season with salt to taste. Cook for another 5 minutes to combine flavors, stirring occasionally. Remove from heat and allow to cool slightly.
Step 6
Preheat oven to 200°C (390°F) or prepare air fryer according to manufacturer instructions.
Step 7
Lay out a sambusa wrapper. Place about 1-2 tablespoons of lentil filling near one corner, fold and shape into a triangular dumpling, sealing edges with a little water.
Step 8
Arrange sambusas on a baking tray lined with parchment paper or in air fryer basket. Lightly brush or spray with oil to promote crispiness.
Step 9
Bake in oven for 15-20 minutes, turning halfway through until golden and crisp. If using air fryer, cook at 200°C (390°F) for 12-15 minutes, shaking basket halfway.
Step 10
Meanwhile, prepare tomato salad by combining diced tomato, red onion, lemon juice, and chopped cilantro in a bowl. Season with a pinch of salt.
Step 11
Mix plain yogurt with 1 teaspoon berbere spice and salt to taste to create the drizzle sauce.
Step 12
To assemble, divide the teff and quinoa blend among bowls. Arrange crispy lentil sambusas on top, spoon over tomato salad, and drizzle with berbere yogurt sauce. Serve immediately.
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