Curried Lentils with Sage Sausage and Roasted Veggies

This dish started as a "throw everything in the pot that you need to use up" sort of meal. My kids devour it and I've begun to make it on purpose!

Curried Lentils with Sage Sausage and Roasted Veggies

1 lb dried lentils

½ c dried green split peas

½ c dried yellow split peas

water to cover

10 c water with chicken bouillon (or equivalent in boxes; equal parts stock and broth)

2 bay leaves

2 T curry powder

2 t garam marsala

1 T onion powder

approx 5-6 c of roasted veggies, I used the following

1 lg eggplant

3 carrot

3 parsnips

2 bulbs fennel

2 sweet potatoes

1 bunch kale, chopped

3 cloves garlic, chopped

1 TBS olive oil

1 lb sage ground pork sausage

2 leeks

2 cloves minced garlic

salt, to taste

pepper, to taste

¼ to ½ c red quinoa, rinsed

Sort, rinse and drain lentils and split peas. Cover with water and bring to a boil. Cover pot and turn off heat and let sit for an hour.  Cook sausage with leeks and garlic. Set aside.

Cut up veg into bite-sized pieces and toss with olive oil, salt and pepper.

Roast in 400 oven until caramelized about 1 hour. Turning halfway through. I use this time to soak the beans.

Add broth and stock to soaked beans and bring to boil, and then turn down to simmer. Add curry and onion powder, bay leaves, and garam marsala. Add sausage and leeks.

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Add kale and chopped garlic.   Add quinoa; cook for at least 15 minutes. After veg finish roasting, add them.

Serve with crusty bread.