Vegan Lentil Empanadas with Veggie Filling & Chimichurri deliver a satisfying crunch and a vibrant herb kick in every bite. These golden pockets cradle a warm blend of cumin-spiced lentils, sautéed carrots, peppers and onions, while a bright chimichurri sauce adds fresh parsley, cilantro and oregano notes. Perfect for an intermediate-level kitchen adventure, they make a delightful dinner or appetizer that’s as fun to assemble as it is to enjoy. Dive in and learn how to make these plant-based pastries from scratch!
Key Ingredients
To whip up these Vegan Lentil Empanadas with Veggie Filling & Chimichurri, you only need a handful of pantry staples and fresh herbs. From the sturdy all-purpose flour base to the vibrant herbs that make the chimichurri pop, each element plays a key role.
- 2 cups all purpose flour: Provides the sturdy base for flaky empanada dough.
- 1/2 teaspoon salt: Enhances flavor throughout the dough and filling.
- 1/4 cup vegetable oil: Adds moisture and tenderness to the crust.
- 2/3 cup ice water: Binds the flour and oil into a workable dough.
- 1 cup dried brown lentils: Offers a protein-packed, earthy filling component.
- 2 cups vegetable broth: Cooks the lentils to tender perfection with added flavor.
- 1 tablespoon olive oil: For sautéing veggies and building savory depth.
- 1 medium onion: Brings sweetness and aromatic depth to the filling.
- 2 cloves garlic: Delivers pungent, savory notes in both filling and chimichurri.
- 1 medium carrot: Adds natural sweetness and color to the vegetable mix.
- 1 celery stalk: Lends a subtle crunch and earthy undertones.
- 1 red bell pepper: Infuses vibrant color and mild sweetness.
- 1 teaspoon ground cumin: Imparts warm, earthy spice to the filling.
- 1/2 teaspoon smoked paprika: Adds a gentle smokiness and depth.
- 1/4 teaspoon red pepper flakes: Kicks up the heat with a subtle spice.
- 1/4 cup tomato paste: Concentrates tomato flavor and thickens the filling.
- 1/4 cup chopped fresh cilantro: Provides a bright herbaceous lift in the filling.
- 1/4 cup chopped fresh parsley: Contributes fresh, green notes to the mixture.
- 1/4 teaspoon black pepper: Seasons the filling with a subtle bite.
- 1 cup fresh parsley leaves: Forms the verdant base of the chimichurri sauce.
- 1/2 cup fresh cilantro leaves: Adds fresh, citrusy undertones to the sauce.
- 2 tablespoons fresh oregano leaves: Infuses the chimichurri with aromatic herbal flavor.
- 3 cloves garlic: Packs a bold garlic punch into the chimichurri.
- 1/4 cup red wine vinegar: Balances the herbs with tangy acidity.
- 1/2 cup olive oil: Creates a smooth, emulsified chimichurri finish.
How To Make Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Let’s walk through the step-by-step process to transform these simple ingredients into mouthwatering empanadas bursting with flavor. You’ll start by making and chilling the dough, then cook lentils and sauté colorful veggies with warm spices before assembling and baking each hand pie. While they brown in the oven, you’ll blend up a fresh chimichurri that’s perfect for dipping. Follow these detailed instructions to ensure every empanada comes out golden, crisp and packed with the savory lentil-veg filling you’ll love.
1. Combine dry ingredients and form dough: In a large bowl, mix the all-purpose flour and 1/2 teaspoon salt. Gradually stir in the vegetable oil and ice water until a soft dough forms, then knead briefly on a lightly floured surface to bring it together.
2. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and firm up for easier rolling.
3. Cook the lentils: Rinse the dried brown lentils under cold water, then simmer in vegetable broth over medium heat until tender, about 20 minutes. Drain any excess liquid and set aside.
4. Prep the vegetables: While the lentils cook, chop the onion, carrot, celery stalk, and red bell pepper into small pieces, and mince 2 cloves of garlic.
5. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, then cook until fragrant and translucent, about 2–3 minutes.
6. Add remaining veggies: Stir in the chopped carrot, celery, and red bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
7. Spice it up: Mix in the ground cumin, smoked paprika, red pepper flakes, and tomato paste. Cook for 2 minutes, allowing the spices to bloom and the paste to coat the veggies.
8. Combine lentils and herbs: Add the cooked lentils, chopped fresh cilantro, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly and let the filling cool slightly.
9. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
10. Shape the empanadas: Roll out the chilled dough on a floured surface to a 1/8-inch thickness. Use a 4-inch cutter to cut circles.
11. Fill and seal: Place about 2 tablespoons of the lentil mixture in the center of each dough circle. Fold over to form a half-moon, then press the edges with a fork to seal.
12. Bake: Transfer empanadas to the prepared sheet and bake for 20–25 minutes, or until golden brown.
13. Make the chimichurri: Meanwhile, combine the parsley leaves, cilantro leaves, oregano leaves, 3 cloves garlic, red wine vinegar, olive oil, and a pinch of salt and pepper in a blender. Pulse until a coarse sauce forms.
14. Serve: Remove empanadas from the oven and let rest briefly. Serve warm with the chimichurri on the side for dipping.
Serving Suggestions
Once your empanadas come out of the oven, you’ve got a fun and flavorful dish perfect for gatherings, weeknight dinners or casual lunches. Their crispy shell, hearty lentil-veggie filling and zesty chimichurri bring layers of taste and texture. These serving ideas help you present them beautifully and ensure every bite highlights the bright herb sauce alongside the savory pockets.
- Arrange empanadas on a large platter with a small bowl of chimichurri in the center for easy family-style dipping.
- Serve alongside a crisp green salad tossed with lemon juice and olive oil to balance the richness of the pastry.
- Pair with pickled vegetables or a quick cucumber salsa for a refreshing contrast.
- Offer extra warmed chimichurri drizzled over the top for an elegant plating that’s bound to impress.
Tips For Perfect Vegan Lentil Empanadas with Veggie Filling & Chimichurri
A few simple habits can take these empanadas from great to unforgettable. Make sure the dough is well-rested, the filling is cool enough to handle, and you seal each pocket tightly. These tricks will save you time, prevent sogginess and help you master a flawless folding technique every time. Read on for quick notes straight from the kitchen that streamline the process and set you up for success—no improvisation needed, just smart tweaks based on tried-and-true experience.
- Dough can be prepared a day ahead and stored refrigerated.
- Filling mixture can be made in advance and refrigerated for up to three days.
- Unbaked empanadas can be frozen and baked from frozen, adding five extra minutes.
- Chimichurri can be adjusted with more or less garlic and chili flakes to suit taste.
How To Store It
Keeping Vegan Lentil Empanadas fresh is easy when you follow the right storage methods. Whether you want to plan ahead, save leftovers or make a freezer stash for busy weeknights, these tips will preserve that flaky crust, hearty filling and bright chimichurri so you can enjoy them later without losing any of the original charm.
- Refrigerate cooked empanadas: Once cooled, store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes for crisp edges.
- Freeze unbaked empanadas: Place sealed empanadas on a lined tray, freeze until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 400°F for 25–30 minutes.
- Store filling separately: Keep any leftover lentil-vegetable mix in the fridge for up to 3 days. Simply spoon into pre-made dough rounds when you’re ready to bake.
- Keep chimichurri fresh: Seal in a jar and refrigerate for up to 2 days. Stir before serving and add a splash of vinegar if it thickens too much.
Frequently Asked Questions
Here are some quick answers to common queries about making and storing these empanadas.
- How long does it take to prepare and bake these vegan lentil empanadas?
Total active time is about 30 minutes (chopping vegetables, cooking lentils, sautéing filling, rolling dough and assembly), plus 30 minutes of dough chilling and 20–25 minutes of baking, so plan on roughly 1 hour and 25 minutes from start to finish.
- Can I make any components of this recipe ahead of time?
Yes. The dough can be mixed and refrigerated for up to 24 hours, the lentil–veggie filling can be cooked and stored in the fridge for up to three days, and the chimichurri can be blended and kept in an airtight container in the refrigerator for up to two days.
- What’s the best way to freeze unbaked empanadas and bake them later?
Arrange fully assembled and sealed empanadas on a lined tray, freeze until firm, then transfer to a freezer bag. When ready to bake, place them directly on a parchment-lined sheet at 400°F and bake for 25–30 minutes, adding about five extra minutes to the usual 20–25 minutes to allow for frozen dough.
- How can I prevent the empanadas from becoming soggy?
Drain cooked lentils thoroughly, sauté the vegetables until they’re well softened and most moisture has evaporated, and allow the filling to cool completely before filling the dough. Chilling the filling briefly helps it hold its shape inside the empanadas.
- Can I customize the spice level or substitute ingredients in the filling?
Absolutely. To increase heat, add more red pepper flakes or a pinch of cayenne. You can also swap in vegetables like zucchini or chopped mushrooms, but sauté them until excess moisture cooks off. Adjust cumin and smoked paprika to taste for a different flavor profile.
- How do I adjust the chimichurri to suit my taste preferences?
You can vary the garlic by using one to four cloves, add a sprinkle of chili flakes for heat, swap red wine vinegar for apple cider vinegar for a milder tang, or stir in a teaspoon of agave syrup to balance acidity. Pulse until you reach your preferred texture.
What Makes This Special
These Vegan Lentil Empanadas with Veggie Filling & Chimichurri stand out thanks to the contrast between a golden, flaky crust and the earthy, spiced lentil-vegetable filling. The homemade dough and the zesty chimichurri bring an interactive DIY feel that’s both satisfying and impressive—plus, they’re totally plant-based. Whether you’re printing this page to stash for later or sharing the recipe with friends, these empanadas are built to please. Drop a comment below about your favorite flavor twist or any questions you have, so we can chat and make your next batch even better.
Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Description
Crispy empanada shells give way to a warm blend of cumin-spiced lentils and sautéed veggies, while a bright, garlicky chimichurri adds a fresh herb kick.
Ingredients
Instructions
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In a large bowl combine flour and 1/2 teaspoon salt then stir in vegetable oil and ice water until a soft dough forms and knead briefly.
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Wrap dough in plastic and chill in the refrigerator for at least 30 minutes.
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Rinse lentils and simmer in vegetable broth until tender about 20 minutes then drain any excess liquid.
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While lentils cook chop onion carrot celery and bell pepper and mince 2 cloves garlic.
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Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant and translucent.
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Add carrot celery and bell pepper and cook until vegetables soften about 5 minutes.
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Stir in cumin smoked paprika red pepper flakes and tomato paste and cook for 2 minutes.
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Add cooked lentils chopped cilantro chopped parsley 1/2 teaspoon salt and black pepper then stir to combine and let filling cool slightly.
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Roll chilled dough on a floured surface to 1/8-inch thickness and cut 4-inch circles.
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Place a spoonful of lentil filling in the center of each circle then fold over and seal edges by pressing with a fork.
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Bake empanadas for 20 to 25 minutes or until golden brown.
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Meanwhile combine parsley leaves cilantro leaves oregano leaves 3 cloves garlic red wine vinegar olive oil and a pinch of salt and pepper in a blender and pulse until coarse chimichurri forms.
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Serve warm empanadas with chimichurri on the side.
Note
- Dough can be prepared a day ahead and stored refrigerated.
- Filling mixture can be made in advance and refrigerated for up to three days.
- Unbaked empanadas can be frozen and baked from frozen, adding five extra minutes.
- Chimichurri can be adjusted with more or less garlic and chili flakes to suit taste.
