{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Lentil Soup",
 "description": "A thick, vegan dinner soup of brown lentils, carrots and tomatoes, with a squeeze of lemon to brighten it.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H5M",
 "recipeIngredient": [
  "2 tbsp olive oil",
  "1 medium onion (about 4 oz), peeled and chopped",
  "2 medium carrots (about 4 oz), peeled and chopped",
  "2 stalks celery, chopped",
  "4 cloves garlic, minced",
  "1½ tsp ground cumin",
  "½ tsp smoked paprika",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "1 cup (190 g) dry brown or green lentils, rinsed",
  "6 cups no-salt-added vegetable broth",
  "1 bay leaf",
  "¼ tsp salt",
  "¼ tsp black pepper",
  "3 cups (90 g) packed baby spinach",
  "1 tbsp lemon juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a large pot on medium and warm the oil. Add the onion, carrots and celery with a pinch of the salt. Cook, stirring, about 8 minutes, until the onion is soft and just starting to turn gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic, cumin and paprika for 30 seconds, until you can smell them. Add the tomatoes with their juice and cook 3 minutes, stirring, until the juice thickens a little."
  },
  {
   "@type": "HowToStep",
   "text": "Add the lentils, broth, bay leaf, the rest of the salt and the pepper. Bring to a boil, then turn the heat down so it just bubbles. Cover the pot, leaving the lid a little open."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer 35 to 40 minutes, until the lentils are soft all the way through. A mile up this takes about a quarter longer than at sea level. Press a few against the side of the pot with the back of a spoon to thicken the soup."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the spinach and cook 2 minutes, until it wilts. Take out the bay leaf, stir in the lemon juice, and taste. Add salt or more lemon until it tastes bright."
  },
  {
   "@type": "HowToStep",
   "text": "Cool no more than 2 hours, then refrigerate, covered, up to 4 days. Reheat to a boil, adding a splash of water, since the lentils thicken the soup as it sits."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "209 kcal",
  "proteinContent": "10.5 g",
  "carbohydrateContent": "32.3 g",
  "fatContent": "5.3 g",
  "saturatedFatContent": "0.7 g",
  "sugarContent": "6.5 g",
  "sodiumContent": "168 mg",
  "fiberContent": "7.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lentil-soup.jpg",
 "imageAlt": "Lentil soup with carrots, tomato and spinach, in a bowl",
 "url": "https://asharedpalate.com/lentil-soup"
}