Spinach dal: lovely! I do it by eye but roughly double the amount of water to lentils. Onion, garlic, ginger, your favourite spices, you can fry all these at the start before adding to the pot with the lentils and water. Switch it on. Leave alone. About half an hour before you want to eat add a packet of spinach leaves and submerge them.
Tomato, lentil and aubergine soup- add a fried aubergine, an onion, 2 cloves garlic, smoked patios and cumin 1tsp 120g lentils, a tin of Toms and about 700ml veg stock. Cook for 6-10 hours and puree with a stock blender. Add coriander and bread. Yum.
Cauli and spinach jalfrezi (warning jar alert)- and onion, a head of cauli, half a pack of green lentils and a jar of jalfrezi sauce. I add spinach at the end.
A ratatouille, with ricotta dumplings, standard ratatouille, add dumplings 15mins before serving ( 100g plain flour, 75g ricotta, lemon zest and an egg for dough, roll and cut into 12 round dumplings)
All roughly adapted from Sarah Lewis slow cooking, not vegetarian but a very good slow cooker book
Sorry ladies - didn't really follow a recipe just threw everything in - large chunks of potatoe, broccoli, carrot and suede (or veg you have available) colmans chicken curry mix for slow cookers (it is veggy if you don't put the chicken in ) plus diced tomatoes - hope this helps x