Lentil Sambusas

Ingredients

• 1/2 cup black lentils
• 1/2 cup green lentils
• 2 cups water
• 1 Tablespoon canola oil
• 1 onion, diced
• 1 green chile, diced
• 1 clove garlic, minced
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/3 cup cilantro, minced
• Salt, to taste
• Spring roll wrappers
• Oil, for frying

Directions

Rinse the lentils until the water runs clear. Add the lentils and water to a saucepan and bring to a boil. Reduce to a simmer and cook until tender, 20 - 30 minutes. Drain.

Heat the oven to 400° F.

In another pan, heat the oil over medium heat. Add the onion, chile, and garlic, and sauté until the onion turns translucent. Add the cardamom, cinnamon, and black pepper, and sauté another 2 minutes. Add the lentils, stir to combine, and cook another 10 minutes. Remove from the heat, stir in the cilantro, and leave to cool.

Dampen the edges of a spring roll wrapper, place a heaping teaspoon of filling in the center, fold the wrapper into a triangle, and pinch to seal. Place on a lined baking sheet. Repeat until all the filling is used.

Brush the sambusas liberally on all sides with oil. Bake until golden brown, 6 - 10 minutes, flip, and bake another 2 - 3 minutes. Serve.