Notwurst and Sauerkraut on Pumpernickel
Heres a delicious and much healthier version of a deli classic.
1 cup French lentils
2 bay leaves
4 black peppercorns
1 ½ cups walnuts
2 Tbs. olive oil
1½ cups finely chopped onion (1 large)
3 Tbs. minced garlic
1 tsp. dried oregano
2 Tbs. tamari or soy sauce
2 Tbs. prepared mustard plus extra for serving
1 Tbs. prepared horseradish
1 Tbs. umeboshi vinegar or red wine vinegar (optional)
2 Tbs. fresh lemon juice
¼ tsp. hot pepper sauce
16 thin slices pumpernickel
1 cup sauerkraut
- 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°F. 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.