🥟 Lentil Empanadas – Hearty, Homemade & Baked to Perfection

Savory, comforting, and filled with plant-based protein, these lentil empanadas are a wholesome twist on a classic.

🛠 Kitchen Tools

• Oven

• Baking sheet

• Rolling pin

• Knife

• Bowl

• Frying pan

📋 Ingredients

Makes 12 empanadas

• Wheat flour: 1 cup

• Sunflower oil: 1/4 cup

• Lentils: 1 cup

• Garlic: 1 clove

• Onion: 1/2 unit

• Carrot: 1 unit

• Salt and spices: to taste

👨‍🍳 Instructions

• Soak and cook the lentilsLet the lentils soak for a couple of hours, then cook them until soft.

• Prepare the fillingDice the garlic, onion, and carrot. Sauté with the cooked lentils in a pan. Add spices to taste and set aside.

• Make the doughIn a bowl, combine the wheat flour, sunflower oil, a pinch of salt, and 3/4 cup water. Mix until a dough forms.

• Shape the doughRoll the dough into a cylinder and divide it into 12 equal pieces. Form each into a ball and flatten with a rolling pin.

• Fill and sealPlace a spoonful of filling in the center of each dough circle. Fold over and press the edges to seal, forming empanadas.

• BakeArrange the empanadas on a greased baking sheet and bake at 180ºC / 350ºF for about 25 minutes, or until golden brown.

🍽 Serving Suggestions

• Serve with chimichurri or spicy tomato sauce

• Pair with a side of leafy greens

• Add a dollop of vegan yogurt for a creamy contrast

💡 Why You'll Love Them

✔ Full of plant-based protein and fiber

✔ Great for meal prep or packed lunches

✔ Baked, not fried – lighter and healthier!