I first had sambusas at an Ethiopian restaurant where they were served brain-searingly spicy. I loved them, but I've toned down the heat considerably here to make these fragrant, tasty little snacks a little more universally enjoyable. And really, without the flaming heat you can better taste how the lentils and spices play off of each other. Sambusas are traditionally made with ground beef, but lentils make a wonderful vegetarian alternative with a depth of flavor all its own. I've also taken the liberty of adding a shortcut for the outer shell (wonton wrappers) and have chosen to bake them instead of deep frying them.

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