Cook the lentils in vegetable broth until tender but not mushy, about 20 minutes. Drain any excess liquid and set aside.

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.

Add the diced carrot and red bell pepper to the skillet. Cook for 6-8 minutes until vegetables are tender.

Stir in the cooked lentils, green peas, cumin, smoked paprika, and oregano. Mix well and cook for 3-4 minutes. Season with salt and pepper. Let cool completely.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place an empanada disc on a clean surface and add 2 tablespoons of filling to one half.

Fold the dough over to create a half-moon shape. Press edges firmly, then crimp with a fork to seal tightly. Repeat with remaining discs and filling.

Arrange empanadas on baking sheet. Brush tops with plant milk or aquafaba. Bake for 20-25 minutes until golden brown.

For chimichurri: Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes until desired consistency. Season with salt.

Serve warm empanadas with chimichurri sauce and garnish with fresh cilantro.