Lentil and Cod Chowder

Recipe: Lentil And Cod Chowder

Category: Fish Soup

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients: 1 cup dried lentils 1 pound cod fillet, cut 1" squares diced vegetables, carrots, potatoes, celery, green beans, tomatoes (as desired) 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

Directions: 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.

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

You can view the complete recipe plus reviews online at: Recipe Location: http://crockpot.cdkitchen.com/recipes/recs/245/Lentil-And-Cod-Chowder95204.shtml Recipe ID: 66077

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