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** 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. Contributed by: Walter Brown, ab684 September, 1994
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 179.8mg||5 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 5.9g|
|Protein 4.2g||6 %|
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Calories per serving: 62
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