Faux Moussaka With Lentils

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A lower fat, vegetarian version of the traditional greek/turkish beef and eggplant dish.

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Steps

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Combine lentils , potatoes , broth , and garlic , and spices in a 5-6 quart slow cooker.

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Top with eggplant and carrots.

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Cook for 6 hours on low setting or 3 hours on high setting.

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Soften cream cheese and blend with eggs until fully combined.

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Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.

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Serve with rice pilaf and tzatziki.

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Ingredients

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lentils, potatoes, vegetable broth, garlic cloves, cinnamon, fresh ground pepper, salt, eggplant, carrots, tomatoes with basil, light cream cheese, eggs