Ingredients
Scale
- 1 cup lentils, cooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 package empanada dough discs
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until softened.
- Add in the cooked lentils, cumin, paprika, salt, and pepper. Stir well to combine and cook for an additional 5 minutes.
- Remove from heat and let the filling cool slightly.
- Take an empanada dough disc and place a spoonful of the lentil mixture in the center.
- Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Place empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
Notes
- For a crispier empanada, brush the tops with olive oil before baking.
- These empanadas can be frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: snacks
- Method: bake
- Cuisine: Latin
- Diet: vegan
Nutrition
- Serving Size: 2 empanadas
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg