Pierogi with Lentils by M. Kuroń - Filling Recipe

I just remembered one more dish for Wigilia (the Polish Christmas Eve dinner), and I hope it's just in time for the holidays! I discovered it last year (thanks to my sis). These are delicious pierogi with lentils that taste great on their own, with no extras, or served with barszcz (Polish beet soup) or other soups. I like them best pan-fried with onions. They're also a holiday dish that rounds out the vegetarian side of the table.

pierogi with lentils by M. Kuroń

The recipe comes from the supplement to Gazeta Wyborcza (a Polish daily newspaper), "Dishes for Christmas Eve and the Holidays" by Maciej Kuroń. I'm submitting it to the event "Maciej Kuroń's Kitchen".

And very soon: the roundup of the "Cookie Advent" event. The post is in the works :)

Instructions:

Pour boiling water over the lentils and set aside for 2-3 hours, then drain, cover with fresh water and cook until tender. Then grind the lentils.

Finely chop the onion and sauté it in the olive oil. Add the lentils, breadcrumbs, eggs, onion and seasonings and mix thoroughly. If the filling is too dry, you can add a few tablespoons of water.

Spoon it onto rolled-out and cut-out pierogi dough - recipes HERE and HERE.

Enjoy!

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