{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Lentil mushroom stew",
 "description": "A vegan lentil stew for a cold dinner, with oven-browned mushrooms, carrots and parsnips, thick enough for a spoon to stand in.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "6 cups sliced cremini mushrooms",
  "3 medium carrots, peeled and cut in ½-inch coins",
  "2 cups sliced parsnips (about 2 medium), in ½-inch coins",
  "2 tbsp olive oil, divided",
  "1 large onion, diced",
  "1 tsp garlic powder",
  "2 tbsp no-salt-added tomato paste",
  "1 tsp dried thyme",
  "1 tsp dried rosemary, crushed",
  "1 tsp smoked paprika",
  "1 cup dry brown or green lentils, picked over and rinsed",
  "1 cup no-salt-added canned diced tomatoes, with their juice",
  "5 cups water",
  "1 bay leaf",
  "3 cups packed baby spinach",
  "¾ tsp salt",
  "½ tsp black pepper",
  "1 tbsp red wine vinegar"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Toss the mushrooms, carrots and parsnips on a large rimmed sheet pan with 1 tbsp of the oil. Roast 30 minutes, stirring once, until the edges are browned and the mushrooms have shrunk by half."
  },
  {
   "@type": "HowToStep",
   "text": "While they roast, warm the remaining 1 tbsp oil in a big pot over medium heat. Cook the onion 6 to 8 minutes, until soft and just turning golden."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, tomato paste, thyme, rosemary and smoked paprika. Cook 1 minute, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Add the lentils, the tomatoes with their juice, the water and the bay leaf. Bring to a boil, then turn the heat down to a steady simmer. Cover with the lid cracked. At 5,300 ft water boils near 203 °F, so lentils take about a quarter longer, 31 to 38 minutes, not the 25 to 30 on a sea-level package."
  },
  {
   "@type": "HowToStep",
   "text": "When the lentils are tender but still hold their shape, stir in the roasted vegetables, scraping the pan with a spoon so the browned bits go in too. Simmer 10 minutes, uncovered, until the stew is thick."
  },
  {
   "@type": "HowToStep",
   "text": "Take out the bay leaf. Stir in the spinach until it wilts, about 1 minute. Off the heat, stir in the salt, pepper and vinegar. Taste; a few more drops of vinegar brighten it before more salt does."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "243 kcal",
  "proteinContent": "11.9 g",
  "carbohydrateContent": "40.5 g",
  "fatContent": "5.4 g",
  "saturatedFatContent": "0.8 g",
  "sugarContent": "at least 8.3 g (1 row carries no value)",
  "sodiumContent": "344 mg",
  "fiberContent": "9.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lentil-mushroom-stew.jpg",
 "imageAlt": "Thick lentil stew with oven-browned sliced mushrooms, carrot coins and parsnip coins, spinach, in a bowl",
 "url": "https://asharedpalate.com/lentil-mushroom-stew"
}