Faux Moussaka With Lentils

TomorrowsMe's Note:

A lower fat, vegetarian version of the traditional Greek/Turkish beef and eggplant dish.

• Total Time: 6 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs 30 mins

Ingredients:

Serves: 10

Yield: 10.0 one cup ...

• 1 ¼ cups lentils
• 4 medium potatoes , chopped into half inch cubes
• 1 (14 ¾ ounce) can vegetable broth
• 3 garlic cloves , minced
• 1 teaspoon cinnamon
• ¼ teaspoon fresh ground pepper
• ½ teaspoon salt
• 1 large eggplant , chopped into half inch cubes
• 4 medium carrots , sliced thin
• 1 (14 ounce) can tomatoes with basil , garlic, and oregano
• 8 ounces light cream cheese (Neufchatel cheese)
• 2 large eggs

Directions:

1. Combine lentils, potatoes, broth, and garlic, and spices in a 5-6 quart slow cooker.
2. Top with eggplant and carrots.
3. Cook for 6 hours on low setting or 3 hours on high setting.
4. Soften cream cheese and blend with eggs until fully combined.
5. Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes.
6. Serve with rice pilaf and tzatziki.

Reviews

[VegJen]

Easy and delicious. I used a can of regular tomatoes plus a tablespoon of Italian seasoning. I added the tomatoes at the beginning instead of with the egg and cream cheese, but it still turned out great.