Citrus is known for its high vitamin C content- just one orange supplies a full day’s requirement. Oranges, lemons, grapefruit, etc., are great tasting, low-calorie foods which are good sources of fiber, and are low in sodium, cholesterol, and fat.
Add Zest to Just About Any Dish!
Lemon, orange, lime, or grapefruit zest! Citrus zest– just the colorful part of the peel– gives a bright pop of flavor and aroma to any dish such as stews & soups, pasta, casseroles, and more. Just scrub the citrus fruit well before using a fine grater to get the zest. (Avoid the white part of the peel as it is bitter.) If you have extra zest, freeze for the next time!
Lemony Lentil Veggie Stew
- 2 tablespoons Vegetable Oil for sautéing
- 1 Large Onion diced (about 1 1/2 cups)
- 3 Celery Stalks washed and diced
- 3 Medium Carrots washed and chopped
- 3 Medium Potatoes washed and chopped (about 3 cups)
- ¾ Cup Split Red Lentils other types of lentils can work. Read the package label
- 1 Can Chopped Tomatoes low sodium, with the juices (About 2 cups)
- 3 teaspoons Dried Thyme
- 3 teaspoons Black Pepper
- 2 cups Chicken Broth Low Sodium
- ¼ cup Fresh Lemon Juice about 1 lemon
- *Optional Toppings: Chopped Fresh Parsley, Cilantro, or Basil
- Fresh Lemon Wedges
- Wash hands before preparing food.
- In a large stock pot (At least 4-quart capacity), heat the oil over medium-low heat.
- Add the onion, celery, and carrots and sauté until slightly tender, about 10 minutes.
- Stir in chopped tomatoes, thyme, pepper, potatoes, lentils, lemon juice, and chicken broth.
- Over medium-high heat, bring to a simmer.
- Simmer for 2 hours or until vegetables ad lentils are tender.
- Serve hot with a sprinkling of freshly chopped parsley (or cilantro or basil) and a lemon wedge