*  Exported from  MasterCook  *

                           Lentil & Cod Chowder

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried lentils
   1      pound         Cod fillet -- cut into 1"
                        cm) squares
                        Lots of diced vegetables -- (carrots, potatoes,
                        celery -- green beans, tomatoe
     1/4  cup           Orange juice
   2      tablespoons   Sunflower or green olive oil
   1      tablespoon    Dried parsley
   1                    Bay leaf
     1/4  teaspoon      Ground black pepper
     1/4  teaspoon      Thyme
     1/8  teaspoon      Tarragon

** 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.


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