Description
A mouthwatering vegan dish featuring lentil-filled pastries that are both nutritious and satisfying.
Ingredients
Scale
- 1 cup lentils
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 bell pepper, diced
- 1 carrot, grated
- 2 teaspoons salt
- 1 package empanada dough
- 1 egg, for egg wash (or plant-based alternative)
Instructions
- Cook lentils according to package instructions until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add bell pepper, carrot, cumin, smoked paprika, and salt. Cook for an additional 5 minutes.
- Mix in the cooked lentils and allow to cool.
- Preheat the oven to 375°F (190°C).
- Roll out empanada dough and cut into circles.
- Place a tablespoon of the lentil mixture in the center of each circle.
- Fold the dough over and press edges to seal. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
Notes
- For a gluten-free version, use gluten-free empanada dough.
- Add your favorite spices to the lentil filling to customize the flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg