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Plant-Based Lentil Empanadas with Chimichurri Sauce

Hearty Plant-Based Lentil Turnovers with Chimichurri

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1 cup brown lentils
  • 1 tbsp olive oil
  • 1 medium yellow onion
  • 1/2 cup red bell pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 package vegan empanada wrappers
  • 1 cup fresh parsley
  • 3 cloves garlic
  • 3 tbsp red wine vinegar
  • 1/4 cup extra-virgin olive oil

Instructions
 

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion and red bell pepper for 5 minutes until softened.
  • Stir in the cooked brown lentils, ground cumin, smoked paprika, and dried oregano. Cook for another 3 minutes, then remove from heat and let the mixture cool completely.
  • Place 2 tablespoons of the cooled filling into the center of each vegan empanada wrapper.
  • Fold the dough over to create a half-moon shape. Crimp the edges tightly with a fork to seal.
  • Place on the prepared baking sheet and bake for 20-25 minutes until golden and flaky.
  • While baking, prepare the chimichurri by whisking together chopped parsley, minced garlic, red wine vinegar, and extra-virgin olive oil in a small bowl. Serve warm with the hand pies.