Here’s a quick and delicious vegan, protein rich smoothie made using whole foods. With lentils providing a good plant-based source of protein and folate, there’s no need to add protein powder in this wholesome drink.
It’s the year of pulses so I’ve been experimenting with different ways to incorporate lentils into my everyday foods. I heard of people adding lentils to drinks to add protein so thought I’d try it for myself. Lentils do have a bit of an earthy flavour to them, but I find this is masked well when peanut butter is used in a smoothie recipe. I had previously tried blending them into a berry smoothie where the lentil flavour isn’t quite so well masked by the berries alone.
This thick and satisfying smoothie is great for breakfast on the go or as a nutritious post-workout snack. Lentils are a great source of folate, iron, fibre and protein, oats contain fibre and beta-glucans for heart health and satiety and chia seeds or linseeds provide heart-healthy polyunsaturated fats. Any kind of lentil will do the trick. They can be easily frozen by spreading cooked lentils onto a tray in the freezer until semi-frozen then transferred into a resealable bag. This avoids them clumping together in a solid lump.
- 1 banana
- ¼ cup frozen cooked lentils (any type)
- ¼ cup oats
- 2-3 Tbsp peanut butter
- drizzle of maple syrup
- ½ cup oat milk
- 1 Tbsp chia seeds or linseeds
- Combine all ingredients together in a blender and process until smoothie.
- Drink and enjoy.
I used oat milk, but any type of milk could be substituted