Sambusas (Lentil-Filled Pastries)

Ingredients

• 1 cup Brown Lentils
• 3 cups Water
• 1/2 medium Red Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Berbere Spice Blend
• 2 tablespoons Vegetable Oil
• 1/2 teaspoon Salt
• 12 pieces Spring Roll Wrappers
• 1 cup Vegetable Oil (for frying)

Instructions

1. 1Measure 1 cup of brown lentils into a medium saucepan. Add 3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
2. 2While the lentils are cooking, finely chop the 1/2 medium red onion. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (350°F/175°C). Add the chopped red onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1 tablespoon of berbere spice blend to the skillet with the onions. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the cooked lentils and 1/2 teaspoon of salt to the skillet. Stir everything together to combine the lentil mixture thoroughly. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat.
5. 5Lay one of the 12 spring roll wrappers flat on a clean surface. Place about 2 tablespoons of the lentil mixture in the center of the wrapper. Fold the wrapper over the filling to form a triangle, tucking in the sides as you go to create a sealed pocket.
6. 6Repeat step 5 with the remaining spring roll wrappers and lentil mixture until all are filled and folded.
7. 7Pour 1 cup of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 folded sambusas into the hot oil, ensuring not to overcrowd the pan.
8. 8Fry the sambusas for 3-5 minutes per side, turning them occasionally, until they are golden brown and crispy all over. Use a slotted spoon to remove the fried sambusas from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining sambusas.
9. 9Serve the sambusas warm.

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