Vegan Lentil Empanadas with Veggie Filling & Chimichurri

If you’re craving crisp pockets bursting with spiced lentils and fresh veggies, Vegan Lentil Empanadas with Veggie Filling & Chimichurri are about to become your new favorite dinner. Golden empanadas crackle open to reveal savory lentils, tender carrots, and fragrant herbs, while a zesty chimichurri drips over every bite. This plant-based recipe blends smoky cumin, paprika, and bright cilantro into a fun handheld meal that’s perfect for sharing—or devouring solo.

Key Ingredients

Here’s what you’ll need to build those flaky empanadas and that vibrant chimichurri:

• 2 cups all purpose flour: The structural base that creates a light, tender pastry.
• 1/2 teaspoon salt: Seasons the dough and enhances overall flavor.
• 1/4 cup vegetable oil: Adds moisture and flakiness to the crust.
• 2/3 cup ice water: Keeps the dough cool and binds the flour without toughness.
• 1 cup dried brown lentils: Hearty, protein-packed filling with an earthy taste.
• 2 cups vegetable broth: Simmering liquid that infuses lentils with savory depth.
• 1 tablespoon olive oil: Used for sautéing veggies and bringing out aromatics.
• 1 medium onion: Sweet, aromatic base for the filling.
• 2 cloves garlic: Pungent warmth that layers the flavor.
• 1 medium carrot: Adds natural sweetness and color.
• 1 celery stalk: Contributes subtle savory crunch.
• 1 red bell pepper: Fresh sweetness and vibrant hue.
• 1 teaspoon ground cumin: Smoky spice that complements the lentils.
• 1/2 teaspoon smoked paprika: Deep, warm smokiness.
• 1/4 teaspoon red pepper flakes: A kick of heat.
• 1/4 cup tomato paste: Concentrates tomato flavor and thickens the filling.
• 1/4 cup chopped fresh cilantro: Bright herbal note.
• 1/4 cup chopped fresh parsley: Fresh, lightly peppery flavor.
• 1/2 teaspoon salt: Balances spices and veggies.
• 1/4 teaspoon black pepper: Adds gentle heat and depth.
• 1 cup fresh parsley leaves: Base herb for the chimichurri’s green vibrancy.
• 1/2 cup fresh cilantro leaves: Citrus-bright zing.
• 2 tablespoons fresh oregano leaves: Earthy herbaceous backbone.
• 3 cloves garlic: Robust garlic punch in the sauce.
• 1/4 cup red wine vinegar: Tangy lift in the chimichurri.
• 1/2 cup olive oil: Brings all the chimichurri flavors together.

How To Make Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Let’s dive into bringing all these elements together! You’ll start by making a tender, flaky dough, then cook a savory lentil-and-veggie filling spiced with cumin, paprika and a touch of heat. Once the filling cools, you’ll roll, fill, and bake your empanadas until they’re beautifully golden. While they bake, whip up that bright chimichurri to serve on the side—every step is a chance to build layers of flavor and texture.

1. In a large bowl combine flour and ½ teaspoon salt then stir in vegetable oil and ice water until a soft dough forms and knead briefly: gently work the dough just until it comes together smoothly and feels pliable.

2. Wrap dough in plastic and chill in the refrigerator for at least 30 minutes: this resting time relaxes gluten and makes rolling easier.

3. Rinse lentils and simmer in vegetable broth until tender about 20 minutes then drain any excess liquid: cook until just soft to avoid a mushy filling.

4. While lentils cook chop onion carrot celery and bell pepper and mince 2 cloves garlic: aim for uniform pieces so they cook evenly.

5. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant and translucent: this builds the aromatic base.

6. Add carrot celery and bell pepper and cook until vegetables soften about 5 minutes: stir occasionally to prevent sticking.

7. Stir in cumin smoked paprika red pepper flakes and tomato paste and cook for 2 minutes: bloom the spices for deeper flavor.

8. Add cooked lentils chopped cilantro chopped parsley ½ teaspoon salt and black pepper then stir to combine and let filling cool slightly: cooling stops the dough from becoming soggy.

9. Preheat oven to 400°F and line a baking sheet with parchment paper: ensures even baking and easy cleanup.

10. Roll chilled dough on a floured surface to 1/8-inch thickness and cut 4-inch circles: keep dough evenly thin for uniform baking.

11. Place a spoonful of lentil filling in the center of each circle then fold over and seal edges by pressing with a fork: a good seal keeps filling inside as they bake.

12. Bake empanadas for 20 to 25 minutes or until golden brown: rotate the sheet halfway for even color.

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 coarse chimichurri forms: leave it chunky for texture.

14. Serve warm empanadas with chimichurri on the side: drizzle or dip for maximum flavor.

Serving Suggestions

These vegan empanadas are delightful on their own, but pairing them thoughtfully can elevate your meal. Whether you’re hosting a casual gathering or simply indulging at home, try these serving ideas that play off the fresh chimichurri and hearty lentil filling.

• Serve with a fresh green salad tossed in lemon vinaigrette to balance the richness.
• Add creamy avocado slices on the side for cool, buttery contrast.
• Offer a small bowl of spicy salsa to amp up the heat factor.
• Complement with grilled corn drizzled in lime juice and cilantro for a summer vibe.

Tips For Perfect Vegan Lentil Empanadas with Veggie Filling & Chimichurri

With a few smart moves, these empanadas will come out perfectly golden, flaky, and bursting with flavor every time. Keep your dough cold and handle it gently, prep the filling so it’s just warm when assembling, and don’t skimp on that herbaceous chimichurri—it brightens every bite. With these friendly pointers, you’ll breeze through the process and get rave reviews from anyone lucky enough to taste these pockets of plant-based goodness.

• 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 the empanadas are baked and cooled slightly, proper storage will keep them tasting fresh and flaky. These methods help you plan ahead, enjoy leftovers, or prepare for an impromptu snack attack without losing that golden crisp.

• Refrigerate Leftovers: Place cooled empanadas in an airtight container and store in the refrigerator for up to three days.
• Freeze Unbaked Empanadas: Arrange sealed empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to a month.
• Chimichurri Storage: Spoon sauce into a sealed jar and refrigerate for up to one week—oil may solidify, so bring to room temperature before using.
• Reheat Properly: Warm in a preheated oven at 350°F for 10–12 minutes to maintain crispiness.

Frequently Asked Questions

Here are quick answers to common questions about these Vegan Lentil Empanadas:

• How can I prepare the dough ahead of time?

A: The dough can be made up to a day ahead. After kneading and forming a ball, wrap it tightly in plastic wrap and refrigerate. Remove it from the fridge about ten minutes before rolling so it’s easier to handle.

• Can I freeze the unbaked empanadas and how do I bake them from frozen?

A: Yes. After sealing each empanada, place them on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag. When you’re ready to bake, arrange them on a baking sheet and bake at 400°F for about 25 to 30 minutes until golden, adding roughly five extra minutes for frozen dough.

• My pantry only has green lentils. Can I substitute them for brown lentils in this recipe?

A: You can substitute green lentils because they hold their shape similarly to brown lentils. Just adjust the simmering time as needed and drain any excess liquid before adding them to your sautéed vegetables and spices.

• How can I adjust the spice level in both the filling and the chimichurri?

A: To tone down heat in the filling, omit or reduce the red pepper flakes. For a milder chimichurri, use fewer garlic cloves and skip any extra chilis. To make it spicier, simply add more red pepper flakes to the filling or a pinch of chili flakes to the chimichurri blend.

• What’s the best way to store and reheat leftover empanadas?

A: Store cooled empanadas in an airtight container in the refrigerator for up to three days. To reheat, preheat your oven to 350°F and warm them on a baking sheet for 10 to 12 minutes until heated through and crisp. This method maintains the flaky crust better than using a microwave.

• Can I swap any of the vegetables in the filling if I don’t have carrot or celery?

A: Yes. You can replace them with similar-textured veggies like diced zucchini or mushrooms. Cut them to the same size as the original vegetables, sauté until tender, then stir in lentils, spices, and herbs as directed.

• How do I ensure the empanada crust bakes up golden and flaky?

A: Roll the chilled dough evenly to about one-eighth-inch thickness without overworking it. Make sure your oven is fully preheated to 400°F and lightly brush each empanada with a bit of oil before baking. This creates a beautiful golden color and crisp texture.

What Makes This Special

These Vegan Lentil Empanadas with Veggie Filling & Chimichurri stand out because they marry hearty, smoky spiced lentils with bright, herb-packed sauce—all wrapped in a tender, golden crust. They’re a playful twist on a classic empanada and perfect for anyone craving plant-based comfort food. Feel free to print and save this recipe for those busy weekdays or fun weekend feasts. If you try them, drop a comment below with your thoughts, share any tweaks you made, or ask questions—I’d love to hear how yours turn out!

Print Recipe

Vegan Lentil Empanadas with Veggie Filling & Chimichurri

Author: Isabella Romano Courses: Dinner

Difficulty: Intermediate Prep Time 60 mins Cook Time 55 mins Rest Time 30 mins Total Time 2 hrs 25 mins

Calories: 600

Description

Golden empanadas crackle open to reveal savory lentils, tender carrots, and fragrant herbs. Each bite dances with smoky cumin and red pepper, while bright chimichurri drips over the warm pastry.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all purpose flour

• ¹⁄₂ teaspoon salt

• ¹⁄₄ cup vegetable oil

• ²⁄₃ cup ice water

• 1 cup dried brown lentils

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 medium onion

• 2 cloves garlic

• 1 medium carrot

• 1 celery stalk

• 1 red bell pepper

• 1 teaspoon ground cumin

• ¹⁄₂ teaspoon smoked paprika

• ¹⁄₄ teaspoon red pepper flakes

• ¹⁄₄ cup tomato paste

• ¹⁄₄ cup chopped fresh cilantro

• ¹⁄₄ cup chopped fresh parsley

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 cup fresh parsley leaves

• ¹⁄₂ cup fresh cilantro leaves

• 2 tablespoons fresh oregano leaves

• 3 cloves garlic

• ¹⁄₄ cup red wine vinegar

• ¹⁄₂ cup olive oil

Instructions

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 coarse chimichurri forms.
14. 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.

Keywords: vegan empanadas, lentil empanadas, veggie empanadas, chimichurri, plant-based recipes, savory pastries