Lentil & Cod Chowder

Recipe Ingredients

1 cup	237ml	Dried lentils
1 lb	454g / 16oz	Cod fillet - cut into 1"
		- 2 cm) squares
		Lots of diced vegetables - (carrots, potatoes,
		Celery - green beans, tomato
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Sunflower or green olive oil
1 tablespoon	15ml	Dried parsley
1		Bay leaf
1/4 teaspoon	1.3ml	Ground black pepper
1/4 teaspoon	1.3ml	Thyme
1/8 teaspoon	0.6ml	Tarragon

Recipe Instructions

** Procedure ** 1) Place the lentils and 5 cups of cold water into a slow cooker (about 4 quart or 4 litre size) or crock pot. Cook on low overnight.

2) At breakfast, add the spices, oil, and enough vegetables to fill the pot to no closer than 8 cm (3 inches) below the top. Then add enough cold water to cover everything, plus 1 cm (1/2 inch). Cook on low for 5 hours.

3) Add the fish (the fish should be completely immersed in the liquid), and then cook on low for another 4 to 5 hours.

4) A few minutes before serving, remove the bay leaf and mix in the orange juice. Serve with salad and whole grain bread.

: ** Variations **

Substitute haddock, pollock, hake, cusk, clams, or lean back bacon (diced) for some or all of the cod. Back bacon should be put in the slow cooker in step #2, at the same time as the vegetables.

Note: Frozen fish should be thawed overnight in the refrigerator.

Source:
Cooking Light, March 1995, page 142

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