Curried Lentil Empanadas with Mango Chutney (Vegan)

Savory and flavorful vegan empanadas filled with a spiced lentil mixture, served with a sweet and tangy mango chutney.

Prep Time

20 minutes

Total Time

50 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.73/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

British

Ingredients

Servings

1cupRed Lentils(Rinsed)

£0.30

2cupsVegetable Broth(Low sodium)

£0.40

1mediumOnion(Diced)

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.15

2tablespoonsCurry Powder

£0.20

0.5teaspoonTurmeric

£0.05

0.5teaspoonCumin

£0.05

0.3teaspoonChili Powder(Optional, adjust to taste)

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonPepper(Or to taste)

£0.05

8disksFrozen Vegan Empanada Dough(Thawed)

£3.50

2tablespoonsOlive Oil

£0.15

1cupMango Chutney(Store-bought or homemade)

£1.50

2tablespoonsPlant-based Milk(For brushing)

£0.10

Total Cost

£6.91

£1.73 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
3.
Add curry powder, turmeric, cumin, and chili powder (if using) to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4.
Add rinsed red lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender and the liquid is absorbed. Season with salt and pepper to taste. Let cool slightly.
5.
On a lightly floured surface, gently roll out each empanada dough disk slightly if needed. Place a spoonful of the lentil filling in the center of each disk.
6.
Fold the dough over to form a half-moon shape. Seal the edges by pressing them together with a fork.
7.
Place the empanadas on the prepared baking sheet. Brush the tops with plant-based milk.
8.
Bake for 20-25 minutes, or until golden brown.
9.
Serve warm with mango chutney for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

625 kcal / 2615 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

28 g

31% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier filling, add more chili powder or a pinch of cayenne pepper.

Feel free to add other vegetables to the filling, such as diced carrots, peas, or potatoes.

If you don't have empanada dough, you can use pie crust or puff pastry instead.

Empanadas can be made ahead of time and reheated in the oven or microwave.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a spicier filling, add more chili powder or a pinch of cayenne pepper.

Feel free to add other vegetables to the filling, such as diced carrots, peas, or potatoes.

If you don't have empanada dough, you can use pie crust or puff pastry instead.

Empanadas can be made ahead of time and reheated in the oven or microwave.

Curried Lentil Empanadas with Mango Chutney (Vegan)

Ingredients

Instructions