1 cup dried lentils 5 cups cold water 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
Place the lentils and 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.