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“I harvested some beets and kohlrabi this afternoon and wanted to use them for supper. This was the result. I think garlic cloves would be a good addition to the roasted vegetables, but it would have to be added closer to the end of roasting time so as not to burn. I used thyme from my garden that had partially dried on the plant.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. Stir occasionally.
  4. Meanwhile, brown sausage in pot. Add thyme and saute until fragrant.
  5. Pour chicken broth over sausage and thyme and bring just to boil.
  6. Add lentils to pot and simmer gently with lid slightly tilted for 15-20 minutes.
  7. When roasted vegetables are tender, add them to pot to simmer remaining time with lentils.

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