Creamy Savory Chia Pudding (High-Protein)
Creamy savory chia pudding with yogurt, tahini, and red lentils. High-protein, meal-prep-friendly, and made with no protein powder.
Servings: 3 servings
Calories: 488kcal
Equipment
- 1 Blender or immersion blender
- 1 small saucepan
Ingredients
- ½ cup dried red lentils
- 2 cups water to cook lentils
- 1 cup unsweetened Greek-style yogurt or thick yogurt
- 2 teaspoons mellow miso or white miso
- ¼ cup lemon juice about 1 medium lemon (see note)
- ¾ cup water
- 4 tablespoons tahini or nut or seed butter
- 1 large clove garlic
- 2 tablespoons hemp hearts optional
- Salt and black pepper to taste
- 6 tablespoons chia seeds or basil seeds
Instructions
- Cook the lentils: Add the red lentils and water to a small pot. Bring to a boil, then simmer for about 12 minutes until soft. Drain any excess water if needed.
- Blend: Add the cooked lentils, yogurt, miso, lemon juice, ¾ cup water, tahini, garlic, and hemp hearts (if using) to a blender. Blend until completely smooth and creamy.
- Season: Add salt and black pepper to taste. Adjust lemon if needed.
- Stir in seeds: Transfer to a bowl and stir in the chia seeds or basil seeds. Mix well so they are evenly distributed.
- Chill: Refrigerate for at least 2 hours, or overnight, until thickened.
- Optional: Top with pumpkin seeds before serving for extra texture and protein.
Notes
Lemon juice: Start with less lemon juice and add more to taste—you can always increase the tang, but you can’t take it out.
Seeds: Find my basil seeds here, under 'Shop Healthy Ingredients.'
Nutrition
Calories: 488kcal | Carbohydrates: 39g | Protein: 28g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 258mg | Potassium: 620mg | Fiber: 20g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 11mg | Calcium: 247mg | Iron: 8mg
