PREP: 20 minutes COOK: 6 hours (low) or 3 hours (high) + 30 minutes (high) MAKES 6 servings
2 cups cubed potatoes (2 medium)
1 cup vegetable broth
3⁄4 cup brown or yellow lentils, rinsed and drained
2 cloves garlic, minced
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
5 cups cubed eggplant (1 medium)
11⁄2 cups thinly sliced carrots (3 medium)
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 eggs, lightly beaten
1 8-ounce package cream cheese, softened
1 In a 31⁄2 – or 4-quart slow cooker combine potatoes, broth, lentils, garlic, salt, cinnamon, and pepper. Top with eggplant and carrots.
2 Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Stir in undrained tomatoes. If using low-heat setting, turn to high-heat setting.
3 In a medium bowl combine eggs and cream cheese. Beat with an electric mixer on low speed until smooth. Spoon cream cheese mixture over lentil mixture. Cover and cook for 30 minutes more.
PER SERVING: 333 cal., 15 g total fat (9 g sat. fat), 112 mg chol., 868 mg sodium, 36 g carb., 11 g fiber, 15 g pro.
