Lentil Pierogi Recipe

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Craving a vegan twist on classic pierogi? Meet our lentil pierogi recipe!

These wholesome and flavorful dumplings are simple to make and perfect for a satisfying, healthy meal. Get ready to find your new favorite pierogi!

Here are our delectable lentil pierogi, featuring a fuss-free filling of cooked lentils and sautéed onions, perfect for vegan pierogi enthusiasts.

While the recipe itself is straightforward, keep in mind that the process of preparing the dough, filling, and shaping the pierogi can be time-consuming. Assume that it’s going to take you at least 1.5 to 2 hours for the entire process. That’s how long it takes me.

To save time, I often prepare multiple pierogi batches on weekends and enjoy them reheated during the week.

(If you need a 30-minute recipe, my Polish lazy pierogi recipe is perfect for busy weeknights.)

So, whether you’re a pierogi aficionado or seeking inventive ways to serve lentils, our lentil pierogi is a must-try. Let’s roll up our sleeves and get cooking!

If you’re making spinach pierogi for the first time, read the ingredients notes, step-by-step instructions, and tips. If you’re a veteran, feel free to jump to the recipe card.

Ingredients and Substitutes

Pierogi Dough

• Flour. Use all-purpose flour. If you use something like bread flour or whole wheat flour, you will need noticeably more liquid to achieve the right dough texture.
• Oil. Use a neutral-flavored oil, such as your regular cooking oil. Avoid olive oil as it can be bitter, which may affect the dough’s flavor.
• Salt. Use fine-grained salt for best results.
• Water. Plain boiled water is all you need; no need to be fancy here.

Lentil Pierogi Filling

• Lentils. Red or green dried lentils work equally well, so use what you have on hand. Make sure you wash them the way I describe in the recipe before cooking them.
• Onions. A single yellow onion helps take the flavor to the next level. If you want, feel free to use a red onion or a couple of shallots as a substitute.
• Salt. I use fine-grained salt, but any other should do too.
• Pepper. Regular ol’ black pepper is all you need.
• Oil. Use a neutral oil to cook the onions. If you don’t care whether the recipe is vegan, feel free to use butter or ghee if that’s how you prefer for sauteeing onions.

Step-By-Step: How to Make Lentil Pierogi

Step 1: Make Dough

(Read more about this in our pierogi dough recipe.)

1. Boil a pot of water.
2. Sift flour into a large bowl. Sifting probably isn’t necessary, but I recommend it anyways. Plus, it’s something you can do while waiting for the water to boil.

3. Add salt and mix. Just a quick stir to spread the salt.
4. Add oil and boiled water.

5. Mix. Mix the ingredients by stirring with a regular tablespoon or a large wooden spoon. Be careful not to burn yourself, as you will be working with water that was boiling just a few moments ago. Stir until you reach the point where there is no visible water in the bowl, then switch to using your hands.

6. Knead. Start slowly and make sure the dough isn’t too hot to handle. Knead until you have incorporated all the flour into a homogeneous dough ball, which usually takes 4 to 8 minutes.

7. Wrap and rest. Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing. This will allow the dough to relax and become easier to work with.

8. Make pierogi. Once that half an hour of waiting is over, the dough is ready for rolling and making pierogi.

Step 2: Prep Filling

1. Wash the lentils. Place your lentils in a bowl, cover them with cold tap water, and give them a nice swirl with your hand. The water should change color. Drain the water and repeat this process 4 to 5 times, or until the water starts looking clearer. Some recipes suggest washing until the water is crystal clear, but that can take up to 7 to 10 washes and use a ton of water, which might not be the most eco-friendly approach.

2. Cook the lentils. Pop them in a pot with water and cook for about 10 minutes (for red lentils) or until they’re soft and cooked through. Ideally, they shouldn’t turn to mush, but don’t worry if they do – it happens to the best of us (including yours truly)! For the water-to-lentil ratio, I typically go for 2.5 to 3 parts water to 1 part lentils. Feel free to use your preferred ratio, as we’ll be draining any leftover water anyway.

3. Sautee the onion. While your lentils are cooking away, chop up that onion and sauté it in oil for 7 to 10 minutes until it’s soft and translucent.

4. Drain and season the lentils. When your lentils are cooked to perfection (or overcooked, as is often the case in my kitchen), it’s time to drain them using a fine mesh strainer. Grab a spoon and remove as much water as possible, then stir in the salt and pepper.

5. Combine with the sauteed onion. Now that your lentils are seasoned to your liking, it’s time to stir in those delicious onions. Adjust the taste once more if needed. The filling is ready to rock and roll, and if you’re not using it right away, seal it tightly and pop it in the fridge.

Step 3: Combine

1. Divide. Divide the pierogi dough into two or three parts. Take one part and spread it on a floured work surface, then roll it out until it’s nice and thin. Be careful not to roll it too thin, as it may tear when you form the pockets and seal the dough around the filling. Wrap the rest of the dough tightly to prevent it from drying out.

2. Cut into circles. Cut palm-sized circles in the rolled pierogi dough. Anything round with a somewhat sharp edge is great, but a simple glass or mason jar works as well. Or use your pierogi maker if you have one. Form a ball with the dough left over after cutting and use it when rolling out the rest of the pierogi.

3. Fill dough. Place a spoonful of the filling in the middle of the dough circle, then fold the dough over the filling and press the edges together starting in the middle. Try to leave as little air as possible in the pocket you’re forming. To make a good seal, moisten the outer edge of the dough using a wet finger before pressing the edges together.

4. Cover with damp towel. Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel. The edges will dry out quickly otherwise. If you want to save space and let the pierogi touch each other, lightly brush the areas where they’ll touch with flour. This will prevent them from sticking together and causing the pierogi dough to tear when removed for boiling.

5. Make more pierogies. Continue forming pierogi until you run out of dough or filling.

Step 4: Cook

1. Boil water. Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
2. Add a few pierogi. Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don’t stick together or cook unevenly.

3. Remove and serve. Remove the pierogi from the water using a slotted spoon and serve.

Recipe Tips

• After cooking the lentils and combining them with sautéed onion, taste the prepared filling and adjust the seasoning (particularly salt) as needed to ensure it has a delicious flavor.
• Consider making a larger batch of pierogi by doubling the dough and filling or using another filling for the second half of the dough to save time. This meat pierogi recipe could be an excellent choice for a meat-centric main, while these spinach pierogi may be ideal for vegans. These asparagus pierogi are yet another option, if you’re looking for a vegetable-heavy filling.
• For additional flavor and texture, try pan-frying the pierogi until they are lightly browned on both sides after boiling.
• As with most pierogi, these taste even better the day after cooking.

• If the filling appears too soft to handle, refrigerate it for at least an hour before using it. This will help it firm up, making the shaping and filling of the pierogi easier. I typically prepare the filling the day before cooking the pierogi and refrigerate it overnight.
• Keep a small bowl of water nearby when forming the pierogi. This water will enable you to quickly moisten the outer edge of the dough, helping you form the pockets.
• There will be leftover dough or filling when making pierogi. This is expected, as the amount of dough and filling required depends on various factors, making it impossible to provide exact measurements. If there’s a lot of leftover dough, you can freeze it for later use. However, if there’s only enough for a few pierogi, feel free to discard it. For any leftover filling, I recommend freezing it and using it in your next batch of pierogi.
• Begin boiling the water after using about half of the filling, and start cooking the pierogi as soon as it reaches a boil. Gently place a few pierogi into the pot, give them a stir, and continue rolling the dough and forming the pockets. Check on the cooking pierogi every minute or so as you proceed.

What to Serve With Lentil Pierogi

Lentil pierogi can be served with a variety of accompaniments that enhance their flavor and texture. Here are some suggestions:

1. Simple sauces and dips. If lentil pierogi take center stage, a sauce or dip that complements the dumplings is all you need. Sour cream, yogurt, or a vegan alternative can add a creamy contrast to the pierogi. Need more ideas? Here’s our guide to pierogi sauces.
2. Sautéed onions. Sautéed onions rank among the most popular pierogi toppings and work just as well for lentil pierogi. Cook chopped onions in a lightly greased skillet for 6 to 10 minutes, until soft and translucent, then spoon them over the pierogi. Or check out this recipe for pierogi with onions.
3. A vegetable side or salad. If lentil pierogi serve as the main course, consider adding sautéed or roasted vegetables as a side. Alternatively, you could opt for classic Polish cuisine options: a cucumber salad or a sauerkraut salad. Both choices provide tanginess and crunch that the pierogi might be missing.
4. Protein. To incorporate additional protein into the meal, try serving lentil pierogi with grilled or pan-fried tofu, tempeh, or seitan. For non-vegetarian options, consider grilled or roasted chicken, sausage, or bacon. Sautéed onions and sliced kielbasa make for another tasty choice.

Storage

To store lentil pierogi, let them cool and dry individually on large plates.

After 15 to 20 minutes, flip them over to ensure that both sides dry evenly. Once completely dry, transfer them to an airtight container, arranging them in a single layer and ensuring they are not touching each other too much (a bit is okay) to avoid sticking together.

If you need to stack the pierogi, separate each layer with parchment paper or plastic wrap.

Alternatively, you can freeze leftover pierogi for later use.

Reheating

To reheat spinach pierogi, start by heating a non-stick skillet over medium-low heat and add a few tablespoons of oil (or butter) to thinly coat the surface of the skillet.

Once the skillet is preheated, add the pierogi to the skillet, making sure not to overcrowd the pan. Next, cover the pierogi with a lid and cook them for 12 to 15 minutes, flipping them halfway through to ensure they heat evenly.

Be sure to shake the skillet every couple of minutes to prevent the pierogi from sticking to the bottom.

For a crispier texture, increase the heat slightly or leave the pierogi on the skillet for a bit longer, flipping them only after one side is nicely browned.

Bon appetite!

Lentil Pierogi

These wholesome and flavorful lentil pierogi are simple to make and perfect for a satisfying, healthy meal. Get ready to find your new favorite vegan pierogi!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 2 hours hours

Course: Main Course

Cuisine: Polish

Keyword: pierogi

Servings: 3

Author: Marcin Skrzypiec

Equipment

• Rolling pin

Ingredients

Pierogi Dough

• 2 cups all-purpose flour ~250g
• ¼ tsp salt
• 1 ½ tbsp oil
• ½ cup boiling water ~120ml

Lentil Pierogi Filling

• 1 batch pierogi dough
• 1 heaping cup dried red lentils ~200g
• 1 onion medium or large
• 3 tablespoons oil or butter
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

Make Dough

• Boil Water: Boil a pot of water.
  ½ cup boiling water
• Sift Flour: Sift flour into a large bowl.
  2 cups all-purpose flour
• Add Salt: Add salt and mix.
  ¼ tsp salt
• Wet Ingredients: Add oil and boiled water.
  1 ½ tbsp oil
• Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
• Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
• Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.

Prep Filling

• Wash Lentils: Wash lentils in a bowl with cold water. Drain and repeat 4 to 5 times until water is noticeably clearer than in the beginning.
• Cook Lentils: Cook lentils in a pot using a 2.5-3:1 water-to-lentil ratio for 10 minutes or until soft. Try not to overcook the lentils but don't stress if it happens. Drain excess water.
  1 heaping cup dried red lentils
• Sautee Onion: While your lentils are cooking away, chop up an onion and sauté it in oil for 7 to 10 minutes until it's soft and translucent.
  1 onion, 3 tablespoons oil
• Remove Water: Drain cooked lentils using a fine mesh strainer, remove excess water using a spoon, and stir in the salt and pepper.
  ¼ teaspoon salt, ¼ teaspoon pepper
• Combine: Combine the cooked lentils and sauteed onion, taste the prepared filling, and add more salt or pepper if needed.
• Cool: Let the filling cool for 20 minutes so any extra water can evaporated before using.

Combine

• Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll it out until it's thin. It shouldn't be super thin so that you can still stretch it when forming the pockets.
  1 batch pierogi dough
• Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or a glass mug.
• Fill: Place a spoonful of lentil filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
• Store: Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.

Cook

• Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
• Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
• Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.

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Hungry for More?

Check out these recipes:

• Blueberry pierogi. Another vegan pierogi recipe. This one is great if you’re looking for a dessert option.
• Strawberry pierogi. Yup, strawberries make great sweet pierogi, too.

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