Rinse black lentils in cold water then add to a small saucepan with 1 cup water and a bay leaf. Bring to a boil, then reduce to a simmer, cover, and set a timer for 25 minutes. Check to make sure the lentils are not running out of water, and they are soft, then turn off the heat and let stand until needed. Remove the bay leaf. (You can use the lentils warm or room temperature for this recipe.)
Prep the vegetables
Finely chop red cabbage, and the kohlrabi, radish or celery. (Kohlrabi needs to be peeled first.) Grate the carrot. (I grate the carrot to make it easier to chew, since raw carrot is very hard.) Place all the prepared vegetables in a medium mixing bowl, then add the cooked lentils.
Make the dressing
Combine the ingredients for the dressing in a small bowl.
Finish the salad
Pour dressing over the salad and mix well. Taste, and make any final adjustments to the flavor by adding more salt, maple syrup or balsamic.
For a light meal on its own, serve with optional toppings, or on top of a bed of lettuce with chopped tomatoes and cucumbers.
For a complete meal, enjoy with cooked root vegetables and/or flatbread and top with the optional creamy sauce.