The very first thing you have to do is, pre-heat your oven to 200 degree centigrade (C°).
Take a large mixing bowl and place the halved potatoes in it.
Top the potato slices with quartered onion pieces, properly peeled baby carrot slices, cauliflower florets, and four garlic cloves.
Pour in two tablespoons of olive oil and toss all the vegetable slices until coated well.
Pick a non-sticking roasting pan and arrange the coated vegetable slices in it.
Place the pan in the pre-heated oven and bake the ingredients for 35 to 40 minutes until tender. Remove the pan from the oven and set aside until cool to handle.
Meanwhile, take another pan and place the lentils. Pour in one glass of water and set the pan over medium heat. Wait until it starts boiling. Remove the pan from heat and drain the boiled lentils.
Place the drained lentils in a bowl and in the remaining olive oil, add 2 tablespoons of lemon juice, 1 tablespoon of honey and 1 teaspoon of ground cumin. Season the ingredients in the bowl with sea salt and pepper.
Arrange the potato slices on a large serving platter and scatter on them baby spinach leaves.
Top with the vegetable mixture and spoon the lentils on and around the vegetables.
Your Lemony Lentil and Vegetable Salad is ready; you can serve it with some lemon slices and the remaining thyme sprigs. Enjoy!