Preheat the oven to 375°F.
In a medium saucepan, bring the lentils, water, bay leaf, and salt to a boil. Reduce heat to a simmer and cook for about 25-30 minutes, until the lentils are tender. Drain.
In a small saucepan, bring the quinoa, olive oil, salt and 2 cups of water to a simmer. Reduce heat to low, cover and simmer for about 12 minutes, until the grains are tender and the water is absorbed.
On one or two baking sheets (if necessary), toss the cauliflower, broccoli and carrots with the olive oil and a pinch of salt and pepper. Roast until crisp-tender, 12-15 minutes.
For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
Toss the kale, roasted veggies, quinoa and lentils in a large serving bowl. Drizzle with dressing and serve.