This Lemon Mustard Lentils Cauliflower Carrots & Kale dish is a delicious, nutrient-packed meal that’s perfect for any time of year. Whether you’re looking for a quick weeknight dinner or a satisfying side, this dish is both tasty and easy to prepare.
A satisfying meal for me is always about serving a variety of flavours and textures. Whilst I enjoy a good serving of protein, I love to load my plate with loads of plant derived goodness. This Lemon Mustard Lentils, Cauliflower, Carrots, Kale is a super tasty side or a nourishing vegan meal.
Health benefits
If you look closely at the diets of long living cultures around the world, the one thing they have in common is that they all include lots of vegetables in their diets as well as beans, pulses and legumes. Puy lentils are a brilliant source of protein, fibre and many phytochemicals that help to prevent disease. Combined with three veg, spices and olive oil, this really is a very nourishing dish.
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Ingredients
This recipe includes wholesome ingredients like roasted cauliflower, carrots, Puy lentils, and kale, complemented by a mustard marinade made from mustard seeds, extra virgin olive oil, honey, and lemon zest. The dressing is made with fresh lemon juice and garlic, creating a zesty and delicious finish.
How to make this healthy salad
To make this dish, start by preparing the mustard marinade and tossing the cauliflower and carrots in it before roasting until tender and golden. While the vegetables are cooking, prepare the lemon dressing by combining all ingredients in a jar. Toss the cooked lentils and kale with the dressing, then add the roasted vegetables once they’re ready. Serve immediately or store in the fridge for later use.
Serving suggestions and how to store
Serve this Lemon Mustard Lentils, Cauliflower, Carrots & Kale dish as a standalone meal or as a vibrant side to complement any protein. It’s perfect for meal prep, and you can store any leftovers in an airtight container in the fridge for up to a few days. Allow the dish to come to room temperature before serving if you’ve made it ahead.
Vary this to suit your dietary needs
This recipe is easily adaptable to suit various dietary preferences. For a legume-free option, simply swap the lentils for quinoa, rice, or buckwheat. If you need a garlic-free version, replace the garlic in the dressing with a pinch of chilli powder and ground cumin for a warming, spiced twist.
For more easy, delicious and healthy salad recipes, click HERE.
Ingredients
- 400 g cauliflower (approx. half head)
- 400 g Dutch carrots - peeled & trimmed to leave 2cm stem
- 1½ cups cooked Puy lentils (see legume-free below)
- 1 bunch/s kale - leaves stripped off the stems & torn
Mustard marinade
- 1 tbsp mustard seeds
- 2 tbsp extra virgin olive oil - extra virgin
- 1 tbsp honey (or maple syrup for vegan)
- 1 lemon/s - zest
Dressing
- 4 tbsp extra virgin olive oil - extra virgin
- 1 lemon/s (large) juice and zest
- 1 tsp sea salt - or to taste
- ground black pepper - to taste
- 1 clove/s garlic - crushed
Method
- Preheat the oven to 180°C/350°F (fan-forced).
- Make the marinade by grinding the mustard seeds using a mortar and pestle (or high speed blender) until the seeds are almost ground. Add the remaining marinade ingredients and mix until combined.
- Break the cauliflower into florets and add to a bowl with the carrots. Add the mustard marinade and combine thoroughly so that all the vegetables are coated.
- Spread the vegetables out on a baking tray in a single layer and roast for 40 mins, or until the vegetables are tender and just beginning to brown.
- Meanwhile, make the dressing. Place all of the ingredients into a jar and shake to combine.
- Place the cooked lentils and kale in a serving dish. Pour the dressing over the lentils and kale and toss well. Sit at room temperature whilst the vegetables continue to cook.
- When the vegetables are ready, toss them through the lentils/ kale and serve immediately.
- You can also make this ahead. Store in the fridge and allow to come down to room temperature prior to serving.
Store
- Store in an airtight container in the fridge.
Variations
Legume-free
Replace the lentils with quinoa, rice or buckwheat.Garlic-free
Replace the garlic with a pinch chilli powder and ground cumin.I'd love to hear how you enjoy this recipe. Post a comment below and let me know (or even just give it a star rating).
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Shannon says
Very satisfying!
Kale & lemon from the garden, cauliflower I needed to use up in the fridge & a bit of cheating tinned brown lentils. Easy & good – thanks!
Georgia Harding says
You’re welcome Shannon- thrilled you enjoyed it and thanks for the feedback G x
Shannon says
Now with quinoa, adding roast pumpkin & toasted seeds. This is a great base recipe!
Georgia Harding says
Perfect, love it!! G x
Katri says
Made this for our Christmas lunch – delicious!
Georgia Harding says
So glad you enjoyed it Katri. Cheers for the feedback and for rating the recipe too Georgia x
Lisette says
Is there a way of making this raw vegan as I can’t digest anything cooked and I’m vegan
Georgia Harding says
You could certainly include the veggies raw Lisette if you prefer G x
[email protected] says
This is one of the best vegan recipes I have cooked in a very long time. A new favourite- thank you!