{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "French-style lentil salad",
 "description": "A lunch salad of French green lentils dressed warm in red wine vinegar and olive oil, with carrot, celery, parsley, tomatoes and walnuts.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "1 cup (192 g) dry French green lentils",
  "3 cups water, for cooking the lentils",
  "1 bay leaf",
  "½ tsp dried thyme",
  "2 medium carrots (122 g), finely diced",
  "2 medium celery stalks (80 g), finely diced",
  "½ medium red onion (55 g), finely diced",
  "1 cup (149 g) cherry tomatoes, halved",
  "½ cup (30 g) chopped fresh parsley",
  "2 cups (40 g) baby arugula",
  "¼ cup (29 g) chopped walnuts",
  "1 oz (28 g) crumbled feta cheese",
  "3 tbsp olive oil",
  "3 tbsp red wine vinegar",
  "2 tbsp lemon juice",
  "½ tsp salt",
  "¼ tsp black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Rinse the lentils and pick out any small stones. Put them in a medium pot with the water, bay leaf and thyme. Do not add salt yet."
  },
  {
   "@type": "HowToStep",
   "text": "Bring to a boil, then turn the heat to low so it barely bubbles. Cover and cook until the lentils are tender but still hold their shape. At 5,300 ft water boils near 203 °F, so allow 20 to 25 minutes, a quarter longer than the 16 to 20 a sea-level recipe uses. Bite one at 20 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "While they cook, dice the carrots, celery and onion small, about ¼ inch, so each forkful gets some of everything. Halve the tomatoes and chop the parsley and walnuts."
  },
  {
   "@type": "HowToStep",
   "text": "Drain the lentils well and pull out the bay leaf. Tip them into a large bowl while still warm."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the vinegar and lemon juice over the warm lentils, add the salt and pepper, and stir. Warm lentils drink the vinegar in; cold ones do not. Let them sit 10 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the olive oil, then the carrots, celery, onion and parsley. Let the bowl cool to room temperature, about 20 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Fold in the tomatoes, arugula and walnuts. Scatter the feta on top. Taste for tartness and add a little more lemon juice only if needed."
  },
  {
   "@type": "HowToStep",
   "text": "Serve at room temperature. Cover and refrigerate within 2 hours of cooking; it keeps 4 days. Hold the arugula and walnuts back if you will eat it over several days, and add them to each bowl."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "362 kcal",
  "proteinContent": "15.4 g",
  "carbohydrateContent": "39.5 g",
  "fatContent": "17.3 g",
  "saturatedFatContent": "2.9 g",
  "sugarContent": "4.9 g",
  "sodiumContent": "422 mg",
  "fiberContent": "8.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lentil-salad.jpg",
 "imageAlt": "French green lentils with finely diced carrot and celery, red onion, halved cherry tomatoes, chopped parsley, baby arugula and chopped walnuts, crumbled feta on top, in a bowl",
 "url": "https://asharedpalate.com/lentil-salad"
}