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Lemon Mustard Lentils, Cauliflower, Carrots, Kale - This Lemon Mustard Lentils, Cauliflower, Carrots Kale is a delicious side or vegan meal. A nourishing addition to any healthy dinner table.
5 from 4 votes

Lemon Mustard Lentils, Cauliflower, Carrots and Kale

This delicious vegetarian meal or side is a super nourishing addition to any dinner table. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Side Dish
Servings: 4


  • 400 g cauliflower (approx. half head)
  • 400 g Dutch carrots - peeled & trimmed to leave 2cm stem
  • 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 olive oil - extra virgin
  • 1 tbsp honey (or maple syrup for vegan)
  • 1 lemon/s - zest


  • 4 tbsp 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


  • 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 in an airtight container in the fridge.



Replace the lentils with quinoa, rice or buckwheat. 


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).