Lentil Empanadas with Aji Criollo and Cabbage Salad

Crispy cornmeal empanadas filled with savory spiced lentils and potatoes, served with a vibrant fresh Aji Criollo sauce and a refreshing cabbage salad.

• Prep: 45 min
• Cook: 30 min
• Total: 1 hr 15 min
• Servings: 2
• Cuisine: Colombian
• Difficulty: Medium
• Cost: $3.22/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar

Tags

• fry
• savory
• spicy
• classic
• comfort food

Ingredients

• 2 tablespoon olive oil
• 0.5 cup yellow onion (finely diced)
• 1 clove garlic (minced)
• 0.5 red bell pepper (finely diced)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground coriander
• 0.25 teaspoon paprika
• 0.25 cup lentils (rinsed)
• 1 cup vegetable broth
• 1 Russet potato (peeled, diced into small cubes)
• 0.5 cup fresh cilantro (chopped)
• 2 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup precooked white cornmeal
• 1.5 cup water (warm)
• 2 cup vegetable oil (for frying)
• 0.25 cup white vinegar
• 0.25 cup white onion (finely chopped)
• 0.5 jalapeno (small, seeds removed, minced)
• 1 cup green cabbage (shredded)
• 1 tablespoon lime juice

Instructions

1. For the filling: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the yellow onion and red bell pepper, and sauté for 5 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, and paprika, cooking for 1 minute until fragrant.
2. Add the rinsed lentils, vegetable broth, and diced Russet potato to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and liquid is absorbed. Season with salt and black pepper to taste. Stir in 1/4 cup chopped fresh cilantro. Mash lightly with a fork to break up some of the potatoes and create a chunky filling. Let cool completely.
3. For the Aji Criollo: In a small bowl, whisk together 1/4 cup water, white vinegar, 1/4 cup fresh cilantro, finely chopped white onion, and minced jalapeno (if using). Season with a pinch of salt. Set aside.
4. For the dough: In a large bowl, combine the precooked white cornmeal, 1 1/4 cups warm water, and 1 teaspoon salt. Mix well with your hands until a soft, uniform dough forms. Knead for 2-3 minutes. If the dough is too dry, add a little more water, 1 tablespoon at a time. Cover and let rest for 10 minutes.
5. Divide the dough into 8 equal portions. Place one portion between two pieces of plastic wrap or in a tortilla press. Flatten into a thin, round disc about 4-5 inches in diameter.
6. Spoon about 2 tablespoons of the cooled lentil and potato filling onto one half of the dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork or the rim of a small bowl to crimp and create a decorative edge.
7. Repeat with the remaining dough and filling. You should have 8 empanadas.
8. Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350-375°F. Carefully add 2-3 empanadas at a time, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
9. Remove empanadas with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Keep warm.
10. For the cabbage salad: In a small bowl, combine shredded green cabbage, lime juice, and 1 tablespoon olive oil. Season lightly with salt and black pepper. Toss to combine.
11. Serve the hot empanadas with the fresh Aji Criollo and cabbage salad.

Notes

Empanadas can be prepared in advance and fried just before serving. The Aji Criollo is best made fresh.

Nutrition (per serving)

• Calories: 780
• Protein: 18.5 g
• Carbohydrates: 88 g
• Fat: 42 g
• Fiber: 12 g
• Sodium: 750 mg
• Saturated Fat: 6 g
• Sugar: 5 g