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.