Ethiopian Lentil Sambusas

Ingredients

• 1 cup Red lentils
• 2 cups Water
• 1/2 medium Red onion
• 2 cloves Garlic
• 1/2 tsp Ginger
• 1 tsp Berbere spice blend
• 1 package Vegan puff pastry
• 2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of red lentils under cold water. Place the rinsed lentils in a medium saucepan with the 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Drain any excess water and set the cooked lentils aside.
2. 2While the lentils are cooking, finely chop the 1/2 medium red onion. Heat the 2 tablespoons of coconut oil in a 25.4 cm skillet over medium heat (162.8°C/160°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Mince the 2 cloves of garlic. Add the minced garlic and the 1/2 teaspoon of ginger to the skillet with the softened onion. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir the 1 teaspoon of berbere spice blend into the onion and garlic mixture. Add the cooked red lentils to the skillet. Mix everything together thoroughly until the lentils are well coated with the spices and vegetables. Cook for 2-3 minutes, stirring, to allow the flavors to meld. Remove from heat.
5. 5Preheat your oven to 190°C.
6. 6Unroll the 1 package of vegan puff pastry. Cut the pastry into 7.62 cm squares. Place about 1 tablespoon of the lentil mixture in the center of each pastry square.
7. 7Fold each pastry square in half diagonally to form a triangle, pressing the edges to seal. Crimp the edges with a fork to ensure they are securely closed.
8. 8Place the filled sambusas on a baking sheet. Bake for 15-20 minutes, or until the pastry is puffed up and golden brown. Serve the Ethiopian Lentil Sambusas warm.

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