Print Pin


Lentil Sauté


  • 1 pkg. (454g) Pelmen Foods Perogies
  • 2 tbsp. Olive oil
  • 1 Large garlic cloves minced
  • ¼ cup Sweet onion finely diced
  • 1 Large tomato chopped
  • 1 cup Green lentils cooked
  • Salt and pepper to taste
  • 1 tbsp. Italian flat leaf parsley finely chopped

Possible Toppings: Crumbled Feta, Chilli Peppers, Cilantro, Greek Yogurt.


    • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
    • In a large sauté pan over medium heat, heat oil and sauté garlic and onions until aromatic and translucent, 2-3 mins.
    • Add tomato and cook until their juice have been released and they have broken down, about 5-6 minutes.
    • Add lentils and cook for an additional 2-3 minutes until well heated through, season with salt and pepper.
    • Add perogies and sauté, stir occasionally until well covered with saucy lentils.
    • Top with parsley and serve warm.