Description
Delicious and satisfying plant-based empanadas filled with protein-rich lentils and flavorful spices.
Ingredients
Scale
- 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
Instructions
- 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.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
- Stir in cooked lentils, cumin, smoked paprika, salt, and pepper; cook for another 5 minutes.
- Preheat oven to 400°F (200°C) if baking. Roll out empanada dough and cut into circles.
- Place a spoonful of the lentil mixture in the center of each circle, fold over, and seal the edges with a fork.
- Brush with olive oil if baking. Bake for 20-25 minutes or fry in hot oil until golden brown.
- 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