Vegan Lentil Empanadas

why make this recipe

Vegan Lentil Empanadas are a fantastic choice for anyone looking for a delicious and satisfying plant-based meal. They are packed with protein and fiber from the lentils, making them nutritious and filling. Plus, the combination of spices gives them a wonderful flavor that everyone will enjoy. Whether you’re hosting a gathering or need a quick lunch, these empanadas are sure to please.

how to make Vegan Lentil Empanadas

Ingredients

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Empanada dough (store-bought or homemade)
• Olive oil for brushing or frying
• Chimichurri sauce for serving

Directions

1. In a saucepan, combine lentils and vegetable broth; bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
3. Stir in cooked lentils, cumin, smoked paprika, salt, and pepper; cook for another 5 minutes.
4. Preheat oven to 400°F (200°C) if baking. Roll out empanada dough and cut into circles.
5. Place a spoonful of the lentil mixture in the center of each circle, fold over, and seal the edges with a fork.
6. Brush with olive oil if baking. Bake for 20-25 minutes or fry in hot oil until golden brown.
7. Serve with chimichurri sauce.

how to serve Vegan Lentil Empanadas

Vegan Lentil Empanadas can be served warm or at room temperature. Serve them alongside a vibrant chimichurri sauce for dipping. They make a wonderful appetizer, snack, or main dish. You can also add a fresh salad on the side for a complete meal.

how to store Vegan Lentil Empanadas

To store leftover Vegan Lentil Empanadas, place them in an airtight container in the refrigerator. They will last for up to 3 days. If you want to keep them longer, you can freeze them before baking. Just make sure to wrap each empanada tightly in plastic wrap and then place them in a freezer-safe bag.

tips to make Vegan Lentil Empanadas

• If you want extra flavor, add some chopped cilantro or parsley to the lentil mixture.
• You can use different vegetables like zucchini or carrots based on your preference.
• For a gluten-free option, you can use gluten-free empanada dough.

variation

Feel free to mix and match the spices. You can add chili powder for some heat or oregano for an Italian twist. If you like a cheesy flavor, consider adding nutritional yeast to the lentil filling.

FAQs

Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them before adding to the skillet, and skip the boiling step.

Can I bake these empanadas instead of frying?
Yes, you can bake them! Just brush them with olive oil and bake at 400°F (200°C) for 20-25 minutes.

How do I know when the empanadas are done?
They are done when they are golden brown and crispy on the outside.

Vegan Lentil Empanadas

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• Author: angela
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious and satisfying plant-based empanadas filled with protein-rich lentils and flavorful spices.

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Ingredients

Scale 1x2x3x

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Empanada dough (store-bought or homemade)
• Olive oil for brushing or frying
• Chimichurri sauce for serving

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Instructions

1. Combine lentils and vegetable broth in a saucepan; bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
3. Stir in cooked lentils, cumin, smoked paprika, salt, and pepper; cook for another 5 minutes.
4. Preheat oven to 400°F (200°C) if baking. Roll out empanada dough and cut into circles.
5. Place a spoonful of the lentil mixture in the center of each circle, fold over, and seal the edges with a fork.
6. Brush with olive oil if baking. Bake for 20-25 minutes or fry in hot oil until golden brown.
7. Serve with chimichurri sauce.

Notes

For extra flavor, add chopped cilantro or parsley to the lentil mixture. Gluten-free dough can be used for a gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking or Frying
• Cuisine: Latin American

Nutrition

• Serving Size: 1 empanada
• Calories: 250
• Sugar: 1g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg