In the basin of a 3. 5 to 4-quart slow cooker, combine the cubed potatoes, vegetable broth, rinsed lentils, minced garlic, salt, cinnamon, and black pepper.
Stir to combine, then top with the cubed eggplant and sliced carrots.
Cover the slow cooker and cook on the low-heat setting for 6 hours or on the high-heat setting for 3 hours.
Once the initial cooking time is complete, stir in the undrained diced tomatoes. If you were using the low-heat setting, turn the slow cooker to the high-heat setting.
In a medium bowl, combine the softened cream cheese and lightly beaten eggs. Use an electric mixer on low speed to beat the mixture until it is completely smooth and creamy.
Gently spoon the cream cheese mixture evenly over the top of the lentil and vegetable mixture in the slow cooker.
Cover and cook on high for 30 more minutes, or until the topping is set.
Add a teaspoon of smoked paprika or cumin along with the cinnamon to introduce a deeper, smokier flavor profile to the dish.
