Seasonal Lentil Smoothie (Printable Version)

Protein-packed smoothie combining cooked lentils and seasonal fruits for a nourishing boost.

# What You'll Need:

→ Base

01 - 120 ml cooked and cooled green or brown lentils
02 - 240 ml unsweetened almond milk

→ Seasonal Fruit

03 - 1 medium ripe banana
04 - 120 ml fresh or frozen mango

→ Flavor & Sweetener

05 - 15 ml honey or maple syrup, optional
06 - 1.5 ml ground cinnamon
07 - 5 ml fresh lemon juice

→ Optional Add-ins

08 - 15 ml chia seeds or flaxseeds
09 - 2.5 ml vanilla extract
10 - A few ice cubes

# How To Make:

01 - Rinse 60 ml dry lentils and simmer in water until tender, about 20 minutes. Drain and cool.
02 - Add cooked lentils, almond milk, banana, mango, honey or maple syrup, ground cinnamon, and lemon juice into the blender.
03 - Include chia or flaxseeds, vanilla extract, and ice cubes as desired for texture and flavor.
04 - Blend on high speed until the mixture is completely smooth and creamy.
05 - Taste and modify sweetness or thickness by adding more milk or fruit as preferred.
06 - Pour the smoothie into glasses and serve immediately.

# Expert Advice:

01 -
  • It tastes nothing like lentils—just creamy, fruity, and naturally sweet with a hint of warmth from cinnamon.
  • You get real protein and fiber that actually keeps you full, not that hollow satisfaction some smoothies give you.
  • It works year-round because you can swap fruits based on what's good right now, so it never gets boring.
02 -
  • The lentils must be completely cooled before blending or they'll make the whole smoothie taste slightly bitter and the texture won't be right.
  • Using frozen fruit instead of fresh (especially mango and berries) eliminates the need for ice and makes the smoothie thicker and more naturally cold without watering it down.
  • A really ripe banana is non-negotiable—underripe ones add graininess and won't blend as smoothly into the creaminess you're after.
03 -
  • Frozen mango chunks from the grocery store are often cheaper and more convenient than fresh, and they make the smoothie cold without diluting it with ice water.
  • Batch-cook your lentils on a Sunday and store them in the fridge—having them ready means you can make this smoothie in literally 5 minutes on any weekday morning.

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