Red lentils are a sneaky source of plant-based protein in this healthy smoothie recipe. The lentils add 3 grams more protein than an equal-size portion of nonfat plain yogurt and 4 grams more fiber than a typical serving of protein powder. Source: EatingWell Magazine, July/August 2017

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Place lentils, mango, carrot juice, ginger, honey, cardamom and ice cubes in a blender. Blend on high until very smooth, 2 to 3 minutes. Garnish with more cardamom, if desired.



Tips: To cook red lentils: Cook in boiling water until just tender, about 15 minutes. Drain and cool. (1 cup dry = 2 1/2 cups cooked.) Refrigerate for up to 3 days. Or freeze in 1/2-cup portions for up to 3 months (thaw before using).

Nutrition Facts

352 calories; 1.1 g total fat; 0.2 g saturated fat; 122 mg sodium. 787 mg potassium; 78.9 g carbohydrates; 9.6 g fiber; 41 g sugar; 12.3 g protein; 35205 IU vitamin a iu; 64 mg vitamin c; 86 mcg folate; 64 mg calcium; 4 mg iron; 49 mg magnesium; 6 g added sugar;

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Rating: 5 stars
My new favorite morning smoothy! Love the flavor of cardamom and ginger. It's an easy way to add vitamin A without having to chew on hard carrot sticks. Read More