Notwurst And Sauerkraut On Pumpernickel

Recipe Ingredients

1 cup	237ml	French lentils
2		Bay leaves
4		Black peppercorns
1 1/2 cups	355ml	Walnuts
2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Finely-chopped onion - (1 large)
3 tablespoons	45ml	Minced garlic
1 teaspoon	5ml	Dried oregano
2 tablespoons	30ml	Tamari
		= (or soy sauce)
2 tablespoons	30ml	Prepared mustard - plus
		Extra for serving
1 tablespoon	15ml	Prepared horseradish
1 tablespoon	15ml	Umeboshi vinegar - (optional)
		= (or red wine vinegar)
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Hot pepper sauce
16		Thin slices pumpernickel
1 cup	237ml	Sauerkraut
		Lettuce - as needed
		Tomatoes - as needed

Recipe Instructions

Place lentils in large pot with water to cover by 2 inches (about 4 cups), bay leaves and peppercorns. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 minutes. Remove bay leaves and peppercorns and drain excess liquid.

Meanwhile, preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until golden and fragrant, about 10 minutes. In food processor, grind nuts while still warm to very fine powder. Leave in processor.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 2 minutes. Add garlic and oregano and cook, stirring often, until onion is softened, about 2 minutes.

Scrape sides of processor bowl with rubber spatula to loosen ground walnuts. Add lentils, onion mixture, tamari, mustard, horseradish, vinegar, lemon juice, hot pepper sauce and salt and pepper to taste. Pulse on/off several times to blend, then process until mixture is smooth, scraping down sides of bowl as needed.

Spread lentil mixture (about 1/4 cup) on half of bread slices. Top each with 2 tablespoons sauerkraut. Add desired amount of lettuce and tomato and cover with remaining bread slices.

This recipe yields 8 servings.

Per Serving: 420 Cal; 16g Prot; 17g Total Fat (2 Sat. Fat); 53g Carb.; 0mg Chol; 884mg Sod.; 10g Fiber.

Description:

"Here's a delicious and much healthier version of a deli classic."

Source:
Vegetarian Times, September 2001

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