Autumn Lentil Stew

• 1 12 cups kohlrabi, peeled and cut into chunks
• 1 12 cups beets, peeled and cut into chunks
• 1 medium onion, peeled and cut into eighths
• 2 tablespoons olive oil
• 1 salt, to taste
• 1 lb smoked sausage, halved and sliced
• 1 cup dry lentils
• 4 cups chicken broth
• 2 tablespoons thyme (to taste)

1. Coat kohlrabi, beets, and onions in olive oil.
2. Spread in single layer on cookie sheet and sprinkle with salt.
3. Roast in 450 degree oven for about 20 minutes, until just tender.
4. Stir occasionally.
5. Meanwhile, brown sausage in pot.
6. Add thyme and saute until fragrant.
7. Pour chicken broth over sausage and thyme and bring just to boil.
8. Add lentils to pot and simmer gently with lid slightly tilted for 15-20 minutes.
9. When roasted vegetables are tender, add them to pot to simmer remaining time with lentils.

beets, onion, olive oil, salt, sausage, lentils, chicken broth, thyme

Taken from www.food.com/recipe/autumn-lentil-stew-525091 (may not work)