Vegan Empanadas with Spiced Lentil Filling

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add the 1/2 medium onion, 1/2 medium carrot, and 1/2 stalk celery, cut into small pieces, and cook, stirring occasionally, until they are soft, about 5 minutes.
3. 3Add the 2 cloves of garlic, minced, along with the 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and 1/4 teaspoon of chili powder. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 1 cup of green lentils and the 2 cups of vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the lentils are tender and have absorbed most of the liquid.
5. 5Season the lentil mixture with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Let the filling cool slightly.
6. 6Unroll the 1 package of vegan empanada dough and cut it into 10.16 cm circles. Place about 2 tablespoons of the lentil filling in the center of each dough circle. Fold each circle in half to create a semi-circle, pressing the edges firmly to seal. Crimp the edges with a fork to ensure they are completely sealed.
7. 7Place the sealed empanadas on a baking sheet. Bake for 20-25 minutes, or until the empanada dough is golden brown and crisp.

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