Lentil And Cod Chowder

1 cup dried lentils
1 pound cod fillet, cut 1" squares
Lots of diced vegetables, carrots, potatoes, celery, green beans, tomatoes
1/4 cup orange juice
2 tablespoons sunflower or green olive oil
1 tablespoon dried parsley
1 bay leaf
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon thyme
1/8 teaspoon tarragon

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. At breakfast,
add the spices, oil, and enough vegetables to fill the pot to no closer
than 3 inches below the top. Then add enough cold water to cover
everything, plus 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.
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.

Makes 6 servings.
Calories 176, Fat 1 g, Carbs 20 g, Sodium 45 mg, Fiber 5 g.

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