Pierogi with Lentils and Dried Tomatoes

Pierogi z soczewicą i suszonymi pomidorami

Preparation info
  • Makes about 30 pierogi,

    2 or 3

    • Difficulty


    • Ready in

      1 hr 20

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

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.