Last night, I realized we had none of our usual starches in the house: no rice, no potatoes (French fries and instant mashed do not count), no quinoa. And, though I’d just been shopping, we didn’t have the components for most of our usual dishes. So, I improvised and tried out lentils, which I’ve never cooked before. I also thought it’d be a good time to use some of the chicken tenderloins that I’d accidentally purchased, since I wasn’t paying all that much attention to the chicken pieces when I was shopping and they were mixed in the on-sale chicken breasts. I looked up some recipes, decided I didn’t have all the ingredients for any single one, and made up my own concoction from what we did have. Though I didn’t know what the end result might be, I was happy not to have to think much about it after assembling.
- 1 small package lentils (It was around 2 cups)
- 5 cups water
- About 1 pound accidentally-purchased chicken tenderloins
- 1 can diced tomatoes with garlic, in sauce
- More garlic
- Black pepper
- ¼ cup lemon juice
- Scant tablespoon olive oil
- Salt, to taste
Put it all in the slow cooker on high for a few hours, until the chicken’s cooked through (plus at least 20 minutes of boiling.)
Verdict: much better than I thought it might be! It smelled wonderful while cooking and tasted great, and the chicken pieces worked really well, since they were pre-cut to be small. I think that using some stock instead of all water might have been good, but I’d make this again roughly as is for a simple, easy meal.