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. ---------------------------------------------------------------------------
Nutrition
Ingredients
