Meatless Moussaka

If you get your eggplant at the supermarket and suspect that it’s been waxed, peel it before dicing it and adding it to the slow cooker.

Serves 8

Ingredients:

• ¾ cup dry brown or yellow lentils, rinsed and drained
• 2 large potatoes, peeled and diced
• 1 cup water
• 1 stalk celery, diced fine
• 1 medium sweet onion, peeled and diced
• 3 cloves of garlic, peeled and minced
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• Pinch freshly ground nutmeg
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• 1 medium eggplant, diced
• 12 baby carrots, each cut into 3 pieces
• 1 (14 ½-ounce) can diced tomatoes
• 1 (8-ounce) package cream cheese, softened
• 2 large eggs

1. Add the lentils, potatoes, water, celery, onion, garlic, salt, cinnamon, nutmeg, pepper, basil, oregano, and parsley to the slow cooker; stir. Top with eggplant and carrots. Cover and cook on low for 6 hours or until the lentils are cooked through.
2. Stir in undrained tomatoes. Mix cream cheese and eggs together; dollop over lentil mixture. Cover and cook on low for an additional ½ hour.