Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dried lentils

  2. 1 lb 454g / 16oz Cod fillet - cut into 1" -

  3. 2 cm 1/4 cup 59ml Orange juice

  4. 2 tablespoons 30ml Sunflower or green olive oil

  5. 1 tablespoon 15ml Dried parsley

  6. 1 Bay leaf

  7. 1/4 teaspoon 1 1/3ml Ground black pepper

  8. 1/4 teaspoon 1 1/3ml Thyme

  9. 1/8 teaspoon 0.6ml Tarragon

Instructions Jump to Ingredients ↑

  1. 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.


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