Lentil & Cod Chowder

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.

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. : ** 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.