| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 6 | Servings | ||
INGREDIENTS
| 1 | c | Dried lentils |
| 1 | lb | Cod fillet, cut into 1" |
| 2.5 cm squares | ||
| Lots of diced vegetables | ||
| carrots potatoes | ||
| onions | ||
| turnip celery | ||
| green beans tomatoes | ||
| … | ||
| 1/4 | c | Orange juice |
| 2 | T | Sunflower or green olive oil |
| 1 | T | Dried parsley |
| 1 | Bay leaf | |
| 1/4 | t | Ground black pepper |
| 1/4 | t | Thyme |
| 1/8 | t | Tarragon |
INSTRUCTIONS
* Procedure ** 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. Contributed by: Walter Brown, ab684 September, 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”