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.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017


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; protein 12.3g 25% DV; carbohydrates 78.9g 25% DV; exchange other carbs 5.5; dietary fiber 9.6g 39% DV; sugars 40.7g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 35205.1IU 704% DV; vitamin c 63.9mg 106% DV; folate 85.8mcg 21% DV; calcium 64.1mg 6% DV; iron 3.7mg 21% DV; magnesium 49.4mg 18% DV; potassium 787.3mg 22% DV; sodium 122mg 5% DV; added sugar 6g.

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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