Pierogi with Lentils and Dried Tomatoes

Cumin and coriander were popular spices in the Polish cuisine of the seventeenth century. Nowadays, they are making a comeback thanks to the hummus trend. I’m happy about it, because I can mix these spices with lentils to make a wonderful pierogi filling. My favorite version is a fried one—the different textures here are comforting: crispy dough and soft spiced lentils.