This vegan and gluten free spring lentil salad with creamy dill dressing is perfect for springtime picnics! Black lentils are tossed with caramelized leeks, crunchy radishes, kohlrabi, and sweet peas. The creamy dill dressing lends an herbal note, tying everything together.
I’d been dreaming about a salad like this for several weeks before I ended up brining it to life. The veggies are mostly to blame as I was waiting for the exact moment the radishes in my garden would overlap in season with the shelling peas at the farm. In that sense, this salad is a lovely snapshot of a particular moment in the season. I suppose that’s what makes seasonal eating so special and why I’ve kept up with it for so long! It makes me appreciate and savor everything so much more.
So, do you have to use all local veg for this salad to be delicious? Nope! But, it would help out your local farmers if you’re able to source at least one ingredient locally. And, if you’re in a location where snow is still on the ground or things are barely just starting to grow, save this recipe for later! Since availability and seasonality vary so much from place to place, I’ve included substitutions in the recipe notes below. That way you can adapt it as needed. I hope you enjoy this recipe as much as I did! Feel free to rate the recipe or leave me a comment if you decide to make it.
Spring Lentil Salad with Creamy Dill Dressing
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This vegan and gluten free spring lentil salad with creamy dill dressing is perfect for springtime picnics! Black lentils are tossed with caramelized leeks, crunchy radishes, kohlrabi, and sweet peas. The creamy dill dressing lends an herbal note, tying everything together.
Ingredients
- 1/2 cup black lentils
- 1 1/2 cups water
- 4 small or 2 large leeks
- 2 tbsp vegan butter
- sea salt to taste
- 1 cup shelled green peas
- 1 1/2 cups diced kohlrabi
- 1 bunch of radishes, quartered
- 1/2 cup vegan mayo
- 1 tsp lemon juice
- 1/8 tsp garlic powder
- 2 tbsp non-dairy milk (I used cashew)
- 1 tbsp minced fresh dill
- 1 tsp dijon mustard
Instructions
Combine the lentils and water in a pot. Bring the lentils to a simmer over medium heat, then turn the heat to low. Cover the pot with a lid, but tilt it slightly so that a small amount of steam can still escape. Continue to cook the lentils over low with the lid tilted for 25-30 minutes or until the lentils are tender. Remove the lentils from the heat. Drain any remaining water from the lentils and rinse them under cool water. Let them sit and continue to cool while you move on to the leeks.
Remove the dark green portion and root end of your leeks and discard or compost them. Cut each of your leeks in half lengthwise, then slice each half into half-moons. Put the leek slices in a colander and rise them well to remove any dirt or sand (it’s common for it to hide in between the layers). Drain the leeks well.
Heat a large skillet over medium heat and add the vegan butter. Once the butter has melted, add your sliced leeks and a pinch of salt. Cook, stirring regularly, until the leeks have softened and are just beginning to caramelize. This will take about 10-15 minutes. Add the shelled green peas to the leeks. Cook the leek and pea mixture for 1-2 minutes more, just until the peas turn a brighter shade of green. Remove the pan from the heat and set it aside.
Add the lentils, the cooked leek and pea mixture, the kohlrabi, and the radishes to a large bowl. Toss to combine. In a separate small bowl, whisk together the vegan mayo, lemon juice, garlic powder, non-dairy milk, dill, and dijon mustard until smooth. Taste the dressing and season with salt as needed. Start by drizzling half of the dressing over the salad and toss to combine. Taste the salad and add more dressing as needed.
Serve at room temperature or chilled. Keep leftovers in an airtight container in the fridge for up to 3-4 days.
Notes
If you don’t have access to leeks, you can use a sweet onion instead. You can use chopped snap peas in place of the shelled peas. If you don’t have kohlrabi, you can use carrots in their place. And if you don’t have fresh dill, you can use 1 tsp of dried dill in its place.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
