Strawberry & Lentil Smoothie
Red split lentils make this delicious strawberry smoothie a refreshing meal in a cup! Enjoy as a smoothie or freeze into snackable pops. Another great collaboration with @GetJoyfull dietitian Emily Mardell.
- Pulse
- Lentils
- Prep Time
- 5 minutes
- Makes
- 2 1/3 cups (580 mL)
Nutrition
- Serving Size 1 1/4 cups (290 mL)
- Calories 281
- Fat 8 g
- Saturated Fat 4 g
- Cholesterol 1 mg
- Carbohydrate 45 g
- Fibre 5 g
- Sugars 25 g
- Protein 10 g
- Sodium 32 mg
- Potassium 288 mg
- Iron 1.5 mg
Ingredients
- 1/2 cup (125 mL) frozen strawberries
- 1/2 banana, cut & frozen
- 1/2 cup (125 mL) frozen peaches
- 1/4 cup (60 mL) cooked red split lentils (see tips)
- 1/4 cup (60 mL) vanilla Greek yogurt
- 1 Tbsp (15 mL) honey
- 1 Tbsp (15 mL) hemp hearts
- 3/4 cup (175 mL) light, unsweetened coconut milk
Directions
Place all ingredients in a blender and blend until smooth.
tips
For 1/4 cup (60 mL) cooked red split lentils:
- Rinse & drain 2 Tbsp (30 mL) dry red split lentils.
- Combine lentils and 1/2 cup (125 mL) water in a medium size pot.
- Bring to a boil, then reduce heat and simmer for 5 minutes or until lentils are a little mushy.
- Drain any excess water.
Cook up a batch of lentils to use throughout the week! Cook 1 cup (250 mL) dry red split lentils in 3 cups (750 mL) boiling water for 5 minutes or until mushy. Drain excess water and rinse. Use 1/4 cup (60 mL) in your smoothie and refrigerate the rest of the cooked lentils for up to one week. Add to soups, casseroles, smoothies, spaghetti sauce or baked goods! Check out our Baking with Pulses recipe booklet for more ideas.
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