Notwurst And Sauerkraut On Pumpernickel Recipe
Servings: 8
Ingredients
- 1 c. French lentils
- 2 x bay leaves
- 4 x black peppercorns
- 1Â 1/2 c. walnuts
- 2 Tbsp. extra virgin olive oil
- 1Â 1/2 c. finely-minced onion - (1 large)
- 3 Tbsp. chopped garlic
- 1 tsp dry oregano
- 2 Tbsp. tamari
- Â Â (or possibly soy sauce)
- 2 Tbsp. prepared mustard plus
- Â Â extra for serving
- 1 Tbsp. prepared horseradish
- 1 Tbsp. umeboshi vinegar (optional)
- Â Â (or possibly red wine vinegar)
- 2 Tbsp. fresh lemon juice
- 1/4 tsp warm pepper sauce
- 16 x thin slices pumpernickel
- 1 c. sauerkraut
- Â Â Lettuce as needed
- Â Â Tomatoes as needed
Directions
- Place lentils in large pot with water to cover by 2 inches (about 4 c.), bay leaves and peppercorns. Bring to a boil, reduce heat and simmer till lentils are tender, about 25 min. Remove bay leaves and peppercorns and drain excess liquid.
- Meanwhile, preheat oven to 350 degrees. Spread walnuts on baking sheet and bake till golden brown and fragrant, about 10 min. In food processor, grind nuts while still hot to very fine pwdr. Leave in processor.
- In large skillet, heat oil over medium-high heat. Add in onion and cook, stirring often, 2 min. Add in garlic and oregano and cook, stirring often, till onion is softened, about 2 min.
- Scrape sides of processor bowl with rubber spatula to loosen grnd walnuts. Add in lentils, onion mix, tamari, mustard, horseradish, vinegar, lemon juice, warm pepper sauce and salt and pepper to taste. Pulse on/off several times to blend, then process till mix is smooth, scraping down sides of bowl as needed.
- Spread lentil mix (about 1/4 c.) on half of bread slices. Top each with 2 Tbsp. sauerkraut. Add in desired amount of lettuce and tomato and cover with remaining bread slices.
- This recipe yields 8 servings.
- Description: "Here's a delicious and much healthier version of a deli classic."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 369 | |
| Calories from Fat 106 | 29% |
| Total Fat 12.35g | 15% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 828mg | 35% |
| Potassium 569mg | 16% |
| Total Carbs 52.37g | 14% |
| Dietary Fiber 13.7g | 46% |
| Sugars 3.41g | 2% |
| Protein 14.63g | 23% |
