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; total fat 2.3g 4% DV; saturated fat 0.2g; cholesterolmg; sodium 136mg 5% DV; potassium 567mg 16% DV; carbohydrates 59.8g 19% DV; fiber 7.3g 29% DV; sugar 29g; protein 12.1g 24% DV; exchange other carbs 4; vitamin a iu 4039IU; vitamin c 22mg; folate 82mcg; calcium 314mg; iron 5mg; magnesium 74mg; added sugar 6g.