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.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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; protein 12.1g 24% DV; carbohydrates 59.8g 19% DV; dietary fiber 7.3g 29% DV; sugars 29.1g; fat 2.3g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 4038.6IU 81% DV; vitamin c 21.5mg 36% DV; folate 81.5mcg 20% DV; calcium 314.2mg 31% DV; iron 5.4mg 30% DV; magnesium 74mg 26% DV; potassium 566.7mg 16% DV; sodium 136.2mg 5% DV; added sugar 6g.