Pierogi with Lentils and Dried Tomatoes

Name: Pierogi with Lentils and Dried Tomatoes (Pierogi z soczewicą i suszonymi pomidorami)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes about 30 pierogi, 2 or 3 servings
Cuisine: Polish
Ingredients: 2 bay leaves; 2 tablespoons (30 g) unsalted butter; ¾ cup (150 g) green lentils; ¾ teaspoon coriander seeds, ground; ½ teaspoon cumin seeds, ground; 1 medium white onion (6 ounces/180 g), chopped; 3 garlic cloves, thinly sliced; ½ recipe Basic Pierogi Dough; 3 tablespoons (40 g) clarified butter; ½ cup (50 g) sun-dried tomatoes, chopped; 1 tablespoon soy sauce; Salt and freshly ground black pepper; Grated Parmesan cheese

Pierogi z soczewicą i suszonymi pomidorami

Preparation info

Makes about 30 pierogi,
2 or 3
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

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.