This all-natural, plant-based protein smoothie is loaded with whole-food ingredients that provide a satisfying boost of protein and fiber—no dairy, no nuts, and no artificial additives!
Cook the lentils: Rinse the lentils in a sieve under running water until the water runs clear, then drain. Transfer them to a small saucepan with ⅔ cup water (twice the amount of lentils). Bring to a gentle simmer and cook over low heat for about 12 minutes, or until the lentils are fully cooked but hold their shape. They should not be mushy.
Blend: Transfer the cooked lentils to a blender along with chia seeds, hemp hearts, dates, frozen strawberries, non-dairy milk, nut butter, and strawberry powder (if using). Blend on high until smooth and creamy. Add more milk as needed until the desired consistency.
Notes
Nutrition information includes peanut butter. Without nut butter, the total calories is 341 kcal, and the protein is 23 grams.
Lentils: Use ⅓ cup dry split red lentils, or about 1 cup cooked. Or use the same amount of a different legume (white beans, chickpeas, green peas, navy beans).
Cook the lentils withtwice the amount of water over very low heat. The water should fully evaporate once the lentils are cooked.
Milk: If omitting nut butter, use 1 cup of nondairy milk. Add 2 tablespoons of nondairy milk per 1 tablespoon of nut butter or tahini if using nut butter or tahini. For the recipe as written, calling for 1.5 tablespoons of nut butter or tahini, use 1 cup + 3 tablespoons of nondairy milk.
Dates: Add more dates for a sweeter smoothie.
For where to buy strawberry powder, see the blog post.