Nutrition per serving may change if servings are adjusted.
½ cup cooked red lentils (see Tips), cooled
¾ cup unsweetened vanilla coconut milk beverage
½ cup frozen mixed berries
½ cup frozen sliced banana
1 tablespoon unsweetened shredded coconut, plus more for garnish
1 teaspoon honey
3 ice cubes
Place lentils, coconut milk, berries, banana, coconut, honey and ice cubes in a blender. Blend on high until very smooth, 2 to 3 minutes. Garnish with more coconut, if desired.
Tips: To cook red lentils: Cook in boiling water until just tender, about 15 minutes. Drain and cool. (1 cup dry = 2½ cups cooked.) Refrigerate for up to 3 days. Or freeze in ½-cup portions for up to 3 months (thaw before using).
322 calories;8 g fat(6 g sat); 9 g fiber; 58 g carbohydrates; 11 g protein; 93 mcg folate; 0 mg cholesterol; 21 g sugars; 6 g added sugars; 440 IU vitamin A; 16 mg vitamin C; 108 mg calcium; 3 mg iron; 26 mg sodium; 614 mg potassium
Vitamin C (27% daily value), Folate (23% dv)
Carbohydrate Servings: 4
Exchanges: 1 starch, 1½ fruit, ½ other carbohydrate, 1½ lean meat, 1½ fat