My slow cooker was one of the best presents I received for my wedding. Although I’m aware this statement makes me sound a little old (and maybe a bit sad?) it’s the truth. Slow cookers are just amazing – you throw in a bunch of stuff, set the timer and when you come home at the end of the day you open the door to the smell of amazing food and lo and behold there’s a perfectly cooked dinner ready and waiting. It’s just so easy, but it also makes the food so delicious as it keeps in all the moisture and makes everything really tender.

On a busy day this dish is definitely my go-to dinner (I’m a bit obsessed with it at the moment), as all you have to do when you come in is spiralise some courgettes or quickly boil some pasta and you’ve got the tastiest, most comforting meal you could have wished for. It’s totally man-friendly too – the veggies are so soft and juicy and the lentils and aubergine give it a lovely hearty texture and make it feel really substantial – it really is super filling!

So grab these simple (and inexpensive) 8 ingredients, chop them up, chuck them in and let the slow cooker work its magic.

Ingredients 

• 1 aubergine
• 200g button mushrooms
• 1 tin green lentils
• 3 small carrots
• 2 small red onions
• 1 tin chopped tomatoes
• 2/3 cup sundried tomatoes (and 2 tbsp of the oil they’re in)
• 1 clove garlic, finely chopped

Chop the aubergine, mushrooms and carrots into small chunks and place them and the other ingredients in the slow cooker. Slow cook for 4 hours on a high setting or 5-6 hours on a low setting. Serve with courgetti or gluten free pasta.

Love, Mrs H xx