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


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

1 3/4 cups
291 calories; protein 12.1g; carbohydrates 59.8g; dietary fiber 7.3g; sugars 29.1g; fat 2.3g; saturated fat 0.2g; vitamin a iu 4038.6IU; vitamin c 21.5mg; folate 81.5mcg; calcium 314.2mg; iron 5.4mg; magnesium 74mg; potassium 566.7mg; sodium 136.2mg; added sugar 6g.

1 1/2 starch, 1/2 vegetable, 2 fruit, 1/2 other carbohydrate, 1 1/2 lean meat