Lentils in a smoothie recipe? Yes! They're a healthy source of plant-based protein, adding 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, almond milk, grapes, spinach, honey and ice cubes in a blender. Blend on high until very smooth, 2 to 3 minutes.



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

291 calories; 2.3 g total fat; 0.2 g saturated fat; 136 mg sodium. 567 mg potassium; 59.8 g carbohydrates; 7.3 g fiber; 29 g sugar; 12.1 g protein; 4039 IU vitamin a iu; 22 mg vitamin c; 82 mcg folate; 314 mg calcium; 5 mg iron; 74 mg magnesium; 6 g added sugar;