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Lentil and Cod Chowder
1 c Dried lentils
1 lb Cod fillet, cut into 1" (2. 5 cm) squares
Lots of diced vegetables (carrots, potatoes, onions, turnip, celery, green beans, tomatoes)
1/4 c Orange juice
2 tb Sunflower or green olive oil
1 tb Dried parsley
1 Bay leaf
1/4 ts Ground black pepper
1/4 ts Thyme
1/8 ts Tarragon
Place the lentils and 5 cups of cold water into a slow cooker (about 4 quart or 4 liter size) or slow cooker. Cook on low overnight.
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.
Add the fish (the fish should be completely immersed in the liquid), and then cook on low for another 4 to 5 hours.
A few minutes before serving, remove the bay leaf and mix in the orange juice. Serve with salad and whole grain bread.