{"id":783,"date":"2017-02-19T07:07:05","date_gmt":"2017-02-19T07:07:05","guid":{"rendered":"http:\/\/192.168.1.11\/lentil-salad-with-walnut-oil\/"},"modified":"2017-02-19T07:07:05","modified_gmt":"2017-02-19T07:07:05","slug":"lentil-salad-with-walnut-oil","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/lentil-salad-with-walnut-oil\/","title":{"rendered":"Lentil Salad with Walnut Oil"},"content":{"rendered":"<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><div class=\"jetpack-recipe-content\"><br \/>\n<div class=\"jetpack-recipe-notes\"><br \/>\nServes 6<br \/>\n<\/div><br \/>\n<div class=\"jetpack-recipe-ingredients\"><h4 class=\"jetpack-recipe-ingredients-title\">Ingredients<\/h4><ol><li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Lentils:<\/li>\n<p>* 2 c green Le Puy lentils, washed and picked over\n* 2 large garlic cloves, crushed\n* 1 bay leaf\n* 1 medium onion, cut in half\n* 1 medium carrot, quartered\n* 6 c water\n* Salt to taste\n* Freshly ground pepper\n* 1\/4 c chopped flat-leaf parsley\n* 1\/2 c broken walnuts<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Dressing:<\/li>\n<p>* 2 T red wine vinegar or sherry vinegar\n* 1 T Dijon mustard\n* Salt\n* 1 shallot, minced, or 1 garlic clove, minced\n* 1\/3 c walnut oil\n* Salt and freshly ground pepper<\/ol><\/div><br \/>\n<div class=\"jetpack-recipe-directions e-instructions\"><h4 class=\"jetpack-recipe-directions-title\">Directions<\/h4><br \/>\nCombine the lentils, garlic, bay leaf, onion, carrot and water in a<br \/>\nlarge saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2<br \/>\nteaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes<br \/>\nuntil the lentils are tender. Remove from the heat. and discard the<br \/>\nonion, carrot, garlic cloves and bay leaf. Drain through a strainer set<br \/>\nover a bowl.<\/p>\n<p>Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.<br \/>\nWhisk in the oil and 2 to 4 tablespoons of the liquid from the lentils.<br \/>\nStir into the lentils. Add the parsley and pepper, and taste and adjust<br \/>\nsalt. Spoon onto plates, arrange walnuts on top of the lentils, and<br \/>\nserve.<br \/>\n<\/div><br \/>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[11],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/783"}],"collection":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/comments?post=783"}],"version-history":[{"count":0,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/783\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/media?parent=783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/categories?post=783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/tags?post=783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}