red lentil dahl

Culinary nutritionist Mikaela Reuben relishes in the simplicity of good health, and we’re grateful to share with you one of her favorite simple recipes…

Mikaela Reuben is a natural chef who uses the science of nutrition, combined with the art of healthy cooking, to create delicious and nourishing meals. Working for the likes of Ben Stiller, Owen Wilson, Brie Larson and Woody Harrelson, she inspires people to make better health, lifestyle and food decisions.

Mikaela serves up an enriching and full-flavored plate of red lentil dahl. Dahl (or dal, as it’s sometimes spelled) is a generic term referring to Indian-inspired dishes of lentil, beans or peas. But lentils, the main ingredient in this recipe, are far from generic. Low in calories and high in protein, iron (great for oxygenating your blood) and folate (supports healthy hair growth and may lower risk of stroke), they are an extremely nutritious and filling add to any meal in your cooking arsenal.

Try giving this one-pot dish even more power by throwing in extras like roasted cauliflower, carrots, or a few handfuls of chopped cilantro. Recipe below!


Wearing the Eyes On You Sweater Set.

Red Lentil Dahl
Serves 4


1 Tbsp olive oil
1 Tbsp peeled micro-grated ginger
1 cup chopped white onion
1 ¼ cups chopped celery (4 stalks)
½ Tbsp pressed garlic
¼ tsp mustard seeds`
1 tsp coriander seeds
2 tsp curry powder
½ tsp onion powder
2 cups yam, peeled and chopped
3 ½ cups water
1 cup split red lentils
1 tsp sea salt
4 cups chopped baby spinach
½ lemon, juiced (2 Tbsp)


In a pot over medium heat, add oil, ginger, onion, celery, garlic, mustard seeds, coriander, curry powder and onion powder. Saute for 5-8 minutes or until onions are soft. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes. Add chopped spinach, sea salt and lemon. Serve warm.

Story in partnership with our friends at Free People

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