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.
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).
Serving Size: 1 3/4 cups
352 calories; protein 12.3g; carbohydrates 78.9g; dietary fiber 9.6g; sugars 40.7g; fat 1.1g; saturated fat 0.2g; vitamin a iu 35205.1IU; vitamin c 63.9mg; folate 85.8mcg; calcium 64.1mg; iron 3.7mg; magnesium 49.4mg; potassium 787.3mg; sodium 122mg; added sugar 6g.