Red lentil dahl with egg
Lentils are an absolute protein powerhouse for vegetarians, providing 18g protein per cup of cooked lentils. Add an egg and you've covered all your essential amino acids and hit recovery protein targets perfectly!
This dish contains turmeric, which is high in curcumin, often used as for it's anti-inflammatory effects. Studies have reported decreased DOMS (delayed onset muscle soreness) using 5g of curcumin/day but research is still too early to recommend these compounds to athletes. The high doses of curcumin used in studies do not correlate to the tiny amounts of turmeric added to cooking.
Curcumin is a group B AIS supplement, meaning it may be beneficial for athletes and is worthy of further research. I like it for it's vibrant colour and warming flavour!
This recipe can be found in Brain Food