Vegetarian lentil empanadas

If you're looking for a meat-free alternative that's just as satisfying, these vegetarian lentil empanadas are a great option. They’re flavorful, filling, and very easy to prepare.

Lentils provide plant-based protein, fiber, and a hearty texture, making them perfect for a rich and nutritious filling. Combined with onion, red bell pepper, and spices, the result is a juicy and delicious mixture.

They’re ideal for lunch, a quick dinner, or to share at gatherings.

Servings: 12 empanadas

Prep time: 40 minutes

Difficulty: Easy

Ingredients

• 1 ½ cups cooked lentils Grano Pampa

• 12 empanada wrappers

• 1 large onion, finely chopped

• ½ red bell pepper, chopped

• 2 tablespoons olive oil

• 1 teaspoon paprika

• ½ teaspoon cumin

• Salt and pepper to taste

• 2 tablespoons chopped green onions

• 1 hard-boiled egg, chopped

Instructions

1. Prepare the filling

Heat the olive oil in a pan over medium heat. Add the chopped onion and cook for a few minutes until translucent. Add the red bell pepper and cook for another 3–4 minutes.

2. Add the lentils

Stir in the cooked lentils, paprika, cumin, salt, and pepper. Mix well and cook for a few more minutes so the flavors combine.

Helpful tip: lightly mash some of the lentils with a spoon to create a more compact filling.

3. Assemble the empanadas

Place a spoonful of filling onto each empanada wrapper. Add a bit of chopped green onion and hard-boiled egg. Fold and seal the edges by crimping or pressing with a fork.

4. Bake

Place the empanadas on a baking tray and bake in a preheated oven at 200 °C (390 °F) for 15–20 minutes, or until golden brown.

5. Serve

Serve hot, ideally with a fresh salsa criolla on the side.

And that’s it! Your vegetarian lentil empanadas are ready to enjoy.

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