Ethiopian Lentil Sambusas (without soy)

Instructions

1. 1Rinse the 1 cup of Green Lentils. Place the rinsed lentils in a large heavy-bottomed pot with the 2 cups of Water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the lentils are tender. Drain any excess water from the pot.
2. 2While the lentils are cooking, heat the 2 tablespoons of Olive Oil in a 25.4 cm skillet over medium heat. Add the 1 cup of Onion, finely chopped, the 2 cloves of Garlic, minced, and the 1 teaspoon of Ginger, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and translucent.
3. 3Add the 2 tablespoons of Berbere Spice Blend, the 0.5 teaspoon Turmeric Powder, and the 0.5 teaspoon Salt to the skillet with the onions. Stir constantly for 1 minute until fragrant. Add the cooked lentils to the skillet. Stir everything together well and cook for another 5 minutes, stirring occasionally.
4. 4Remove the skillet from the heat and let the lentil mixture cool completely. This will take about 15-20 minutes. Cooling the filling prevents it from making the pastry dough sticky.
5. 5Preheat your oven to 190°C.
6. 6Unroll the 1 package of Gluten-Free Pastry Dough. Use a round cutter or knife to cut the dough into 10.16 cm circles or squares. You should have about 8-10 pieces depending on the dough size.
7. 7Place about 1-2 tablespoons of the cooled lentil filling in the center of each pastry piece. Fold the pastry dough over the filling to create a triangle or a semi-circle, pressing the edges together. Crimp the edges firmly with your fingers or a fork to seal the filling inside.
8. 8Arrange the filled sambusas on a baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and crisp. Serve the sambusas warm.

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