Red Lentil Perogies – Lentils.org

Ingredients

• Filling:
• 1 cup (250 mL) potato, peeled and cubed
• 1 cup (250 mL) dry split red lentils
• 1 cup (250 mL) white cheddar, finely grated
• 1/4 cup + 1 Tbsp (75 mL) sour cream
• 1/4 tsp (1 mL) salt
• Dough:
• 3/4 cup (175 mL) warm water
• 1/4 cup (60 mL) vegetable oil
• 1 egg
• 2 cups (500 mL) all-purpose flour
• 1/8 tsp (0.5 mL) salt
• Dill Cream:
• 1 cup (250 mL) sour cream
• 3 Tbsp (45 mL) chopped fresh dill
• 1/4 tsp (1 mL) onion powder
• 1/4 tsp (1 mL) garlic powder
• Garnish:
• 2 cups (500 mL) quartered button mushrooms
• 3 cups (750 mL) green cabbage
• 2 Tbsp (30 mL) butter
• 1/2 cup (125 mL) split red lentils, reserved from before
• 1 Tbsp (15 mL) chopped fresh dill