This lentil smoothie is sweet, creamy, and delicious. It doesn’t have a strong lentil flavor—just a subtle hint of earthiness. You might be questioning the whole concept of incorporating lentils into sweet recipes, but in my experience, it works surprisingly well. These lentil brownies are another example of how to successfully sneak lentils into sweet treats.
Ingredients and Substitutions
I like to use canned lentils when making this smoothie just because they’re so convenient. You can swap for cooked dried lentils if you prefer. Any color is fine.
I sweetened this smoothie with a couple of pitted dates. You can substitute a ripe banana (or a tablespoon of maple syrup) if you like.
Cocoa powder gives this smoothie its delicious chocolate flavor. Raw cacao powder works too.
I like to add a small pinch of sea salt to balance the sweetness. You can omit the salt if you prefer.
How to Make a Lentil Smoothie
Add the unsweetened milk of choice, lentils, dates, cocoa powder, and sea salt to a blender. Blend until smooth.
Enjoy right away or store in the fridge for up to three days, then stir before serving.
Lentil Smoothie Recipe
Equipment
- Blender
Ingredients
- 1 cup unsweetened milk of choice
- 1/2 cup rinsed and drained canned lentils (or cooked dried lentils, any color)
- 2 pitted dates (or substitute 1 ripe banana)
- 1 tablespoon cocoa powder
- 1 small pinch of sea salt (optional)
Instructions
- Add 1 cup unsweetened milk of choice, 1/2 cup rinsed and drained canned lentils, 2 pitted dates, 1 tablespoon cocoa powder, and 1 small pinch of sea salt to a blender.
- Blend until smooth.
- Enjoy right away or store in the fridge for up to three days, then stir before serving.
Notes
-
Optional addition: 1 tablespoon peanut butter
Nutrition Estimates
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