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Vegan Lentil Empanadas

Deliciously crispy on the outside and filled with a warm, flavorful mixture of lentils and vegetables, these Vegan Lentil Empanadas are a delightful treat for any meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 empanadas
Course: Main Course, Snack
Cuisine: Latin American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup lentils Rinse before cooking
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
For the empanadas
  • Empanada dough (store-bought or homemade) Roll out to 1/8 inch thickness
  • Fresh cilantro, for garnish Optional

Method
 

Preparation
  1. In a medium pot, cover 1 cup of lentils with water and cook on medium heat for about 20-25 minutes until tender but not mushy. Drain and set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for around 5 minutes until it becomes translucent.
  3. Add the minced garlic and chopped bell pepper into the skillet. Sauté for another 3-4 minutes until the bell pepper softens.
  4. Stir in the cooked lentils, cumin, paprika, salt, and pepper. Mix thoroughly to combine, and let it cook for an additional 5 minutes.
Assembly and Baking
  1. Preheat your oven to 375°F (190°C). Roll out your dough on a lightly floured surface.
  2. Cut the dough into circles, approximately 4 inches in diameter. Place a generous tablespoon of the lentil mixture in the center of each circle.
  3. Fold the dough over the filling to create a half-moon shape. Press the edges together and seal with a fork.
  4. Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  5. Garnish with fresh cilantro before serving.

Notes

These empanadas can be stored in an airtight container for up to 3 days in the refrigerator or frozen for a month. For reheating, bake at 350°F (175°C) for 10-15 minutes.