Vegan Lentil Empanadas with Veggie Filling & Chimichurri blend a crisp, golden shell with hearty brown lentils, sautéed onions, peppers, and carrots, all seasoned with earthy cumin and smoky paprika. A bright chimichurri made from fresh herbs, garlic, and red wine vinegar adds a zesty kick, turning each bite into a flavor party. This intermediate-level lunch recipe promises both comfort and freshness—ready to wow friends or make a solo lunch extra special. Let’s roll up our sleeves and dive in!
Key Ingredients
To create these vegan empanadas and vibrant chimichurri, you only need pantry staples and fresh herbs. Here’s what you’ll use and why each one matters:
- 2 cups all purpose flour: Provides the structure and light, flaky texture for the empanada dough.
- 1/2 teaspoon salt: Enhances overall flavor in both dough and filling.
- 1/4 cup vegetable oil: Adds moisture and tenderness to the pastry shell.
- 2/3 cup ice water: Binds the dough, keeping it cool to prevent toughness.
- 1 cup dried brown lentils: The earthy, protein-packed heart of the vegan filling.
- 2 cups vegetable broth: Cooks the lentils, infusing them with savory depth.
- 1 tablespoon olive oil: Starts the sauté for a fragrant veggie base.
- 1 medium onion: Provides sweetness and aromatic foundation.
- 2 cloves garlic: Delivers pungent flavor in the filling.
- 1 medium carrot: Adds subtle sweetness and color.
- 1 celery stalk: Contributes crisp texture and savory notes.
- 1 red bell pepper: Brings vibrant color and mild sweetness.
- 1 teaspoon ground cumin: Imparts warm, earthy spice to the filling.
- 1/2 teaspoon smoked paprika: Offers a gentle smokiness that deepens the filling’s flavor.
- 1/4 teaspoon red pepper flakes: Adds a touch of heat and zing.
- 1/4 cup tomato paste: Concentrates tangy tomato flavor and helps bind the filling.
- 1/4 cup chopped fresh cilantro: Brightens the filling with herbal freshness.
- 1/4 cup chopped fresh parsley: Balances flavors with a mild, grassy note.
- 1/2 teaspoon salt: Seasons the lentil-vegetable mixture perfectly.
- 1/4 teaspoon black pepper: Provides a gentle spice kick.
- 1 cup fresh parsley leaves: The green base for a lively chimichurri.
- 1/2 cup fresh cilantro leaves: Intensifies herbaceous brightness in the sauce.
- 2 tablespoons fresh oregano leaves: Adds aromatic complexity to chimichurri.
- 3 cloves garlic: Powers the chimichurri with punchy garlic flavor.
- 1/4 cup red wine vinegar: Gives the chimichurri its tangy lift.
- 1/2 cup olive oil: Creates a silky, herb-infused sauce that coats each empanada beautifully.
How To Make Vegan Lentil Empanadas with Veggie Filling & Chimichurri
These empanadas come together in two parts: first you’ll make and chill a tender dough, then build a flavorful lentil-vegetable filling before finishing with a bright chimichurri. It’s a fun process that rewards your effort with delicious bites.
1. 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.
2. Wrap dough in plastic and chill in the refrigerator for at least 30 minutes.
3. Rinse lentils and simmer in vegetable broth until tender (about 20 minutes) then drain any excess liquid.
4. While lentils cook chop onion, carrot, celery, and bell pepper and mince 2 cloves garlic.
5. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant and translucent.
6. Add carrot, celery, and bell pepper and cook until vegetables soften (about 5 minutes).
7. Stir in cumin, smoked paprika, red pepper flakes, and tomato paste and cook for 2 minutes.
8. Add cooked lentils, chopped cilantro, chopped parsley, 1/2 teaspoon salt, and black pepper then stir to combine and let filling cool slightly.
9. Preheat oven to 400°F and line a baking sheet with parchment paper.
10. Roll chilled dough on a floured surface to 1/8-inch thickness and cut 4-inch circles.
11. Place a spoonful of lentil filling in the center of each circle then fold over and seal edges by pressing with a fork.
12. Bake empanadas for 20 to 25 minutes or until golden brown.
13. 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 a coarse chimichurri forms.
14. Serve warm empanadas with chimichurri on the side.
Serving Suggestions
These empanadas are versatile and fun to plate up for any gathering or cozy lunch. Their golden shell and vibrant chimichurri make for a feast-worthy spread:
- Serve with a crisp mixed green salad tossed in lemon vinaigrette to balance richness.
- Pair with a side of pickled onions or jalapeños for extra zing.
- Offer a variety of dipping sauces—like vegan sour cream or salsa—to mix and match flavors.
- Plate alongside roasted sweet potato wedges for a hearty, colorful meal.
Tips For Perfect Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Nailing these empanadas means planning ahead and working with chill dough, plus giving your chimichurri room to shine. Keep it friendly in your kitchen and grab these pointers:
- 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
Once you’ve enjoyed your steaming-hot empanadas, keep leftovers fresh and flaky with these storage tips. Proper methods ensure your next bite stays just as enjoyable:
- Refrigerate cooked empanadas in an airtight container for up to 3 days to maintain crispness.
- Freeze unbaked empanadas on a sheet until firm, then transfer to freezer bags; bake frozen for 25–30 minutes.
- Store dough separately: Wrap chilled dough tightly in plastic and keep up to 24 hours before rolling.
- Chimichurri: Keep in a sealed jar in the fridge for up to 5 days, then give a stir before serving.
Frequently Asked Questions
Here are quick answers to the most common questions about these lentil empanadas and chimichurri:
- How long does it take to prepare and bake these vegan lentil empanadas?
A: Preparing the dough takes about 10 minutes plus a 30-minute chill, cooking lentils takes 20 minutes, sautéing and combining the filling takes another 10–15 minutes, rolling and filling the empanadas takes around 15 minutes, and baking requires 20–25 minutes. In total you’re looking at roughly 1.5 to 1.75 hours from start to finish.
- Can I make the dough or filling ahead of time and how should I store them?
A: Yes. The dough can be prepared up to a day in advance, wrapped tightly in plastic and refrigerated. The lentil filling can be made and cooled, then stored in an airtight container in the fridge for up to three days. Bring both to room temperature before rolling and assembling.
- How do I freeze unbaked empanadas and bake them from frozen?
A: Place unbaked empanadas on a baking sheet lined with parchment in a single layer and freeze until firm. Transfer them to a freezer bag or container. To bake, preheat the oven to 400°F and bake frozen empanadas for 25–30 minutes (about five minutes longer than fresh), until golden brown.
- What’s the best way to reheat leftover empanadas to maintain crispness?
A: Reheat in a preheated oven at 350°F for 8–10 minutes or in an air fryer at 350°F for 4–5 minutes. Avoid the microwave, as it can make the crust soggy. Cover lightly with foil if you need to heat them longer without over-browning.
- How can I adjust the spice level in both the filling and the chimichurri?
A: For a milder filling, reduce or omit the red pepper flakes; for more heat, add up to ½ teaspoon. In the chimichurri, start with one clove of garlic and a small pinch of chili flakes, then taste and increase garlic or flakes as desired. You can also add a splash of hot sauce or chopped fresh chili.
- Are there any recommended substitutions for vegetables or herbs if I don’t have the originals?
A: Yes. You can swap carrot for diced zucchini or sweet potato, celery for fennel stalks, and red bell pepper for green or yellow. In the chimichurri, fresh oregano can be replaced with thyme or basil, and parsley or cilantro can be halved or swapped entirely based on availability or preference.
- How do I ensure the empanada dough doesn’t become tough when rolling it out?
A: Work with well-chilled dough on a lightly floured surface, rolling gently from the center outward without overstretching. If the dough starts to warm or spring back, return it to the fridge for 5–10 minutes before continuing. This resting keeps gluten relaxed and results in a tender crust.
What Makes This Special
These Vegan Lentil Empanadas with Veggie Filling & Chimichurri turn everyday ingredients into a crowd-pleasing party snack. The flaky pastry meets hearty lentils and colorful veggies, while the herby chimichurri adds a bright, garlicky surprise. It’s a recipe that works because each component—from the tender filling to the crispy shell and zesty sauce—is built to balance and lift the others. Feel free to print this out, stash it in your recipe binder, and let me know how yours turn out—questions, high-fives, or even chimichurri tweaks are all welcome below!
Vegan Lentil Empanadas with Veggie Filling & Chimichurri
Description
Golden empanada shells give way to a savory blend of tender lentils, sautéed onions, peppers, and carrots, all kissed with cumin and paprika. A bright chimichurri adds herbaceous freshness and garlicky heat to every bite.
Ingredients
Instructions
-
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.
-
Wrap dough in plastic and chill in the refrigerator for at least 30 minutes.
-
Rinse lentils and simmer in vegetable broth until tender about 20 minutes then drain any excess liquid.
-
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.
-
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.
-
Preheat oven to 400°F and line a baking sheet with parchment paper.
-
Roll chilled dough on a floured surface to 1/8-inch thickness and cut 4-inch circles.
-
Place a spoonful of lentil filling in the center of each circle then fold over and seal edges by pressing with a fork.
-
Bake empanadas for 20 to 25 minutes or until golden brown.
-
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.
-
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.
