I love this recipe by Plant Prepped. It's Vegan and high-protein, and after a heavy Workout, it is the perfect dish for recovering and growing my muscles!

The Apple offers a smooth digestive passage through my colon. It is rich in fibre and pectin, which feed the Good Bacteria in the intestines, making them happy and healthy.

Lentils provide extra fibre, minerals, liver support, and lots of protein for the muscular-skeletal system and healthy mood, focus and concentration for the nervous system!

Quick and easy, this dish will become a regular go-to in the winter months when you need some serious comfort food.

Finely chop the onion and garlic.

Grate the ginger and apple.

Rinse the rice a few times until the water runs clear. Combine with 2 Cups of water, add a pinch of salt, and boil over medium-high heat. Cover and turn the heat down to low. Cook for 10-15 minutes.

Preheat a pot over medium heat, and once hot, add 1-3 tablespoons of avocado oil, followed by the seasoning blend. Cook for 30 seconds, then add the garlic, onion, and ginger. While stirring, cook for 4-5 minutes, then add 5 cups of water. Add the coconut milk, red lentils, and the apple. Season with salt and pepper, reduce heat to low, cover, and cook for 20 minutes or until the lentils are cooked. Finish with lime juice to taste.

Chop the tarragon, then combine 1-2 tablespoons of olive oil and a pinch of Himalayan salt in a bowl.

Brush each pita with tarragon oil on both sides.

Preheat a griddle or pan over high heat. Once hot, add one pita and toast for 30 seconds—1 minute per side.

Cut the pitas into quarters.

Pick the cilantro leaves.

Divide the dal between bowls and garnish with cilantro leaves. For a gluten-free version, serve with tarragon pitas or basmati rice.

Enjoy!

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