Green apples and spinach are blended with protein-packed lentils and spicy cinnamon and ginger to make this flavorful vegan smoothie recipe.
Add cooked lentils, spinach, cucumber, apples, ice cubes, chia seeds, maple syrup (if using), ginger, cinnamon, matcha (if using), and water to blender container. Cover and blend on high 2 minutes, or until smooth and creamy.
Divide between glasses and garnish with apple slices and ground cinnamon if desired.
Store smoothies in an airtight container in the fridge for up to 2 days. If the ingredients begin to separate, blend the smoothies again in the blender before serving.
1/2 cup dry lentils yield the 1 1/4 cup cooked lentils needed for this recipe. To cook dry lentils, combine them with 1 1/2 cups water and bring to a boil. Cook 15 minutes, or until lentils are tender. Drain any excess water if needed and set aside to cool.
If you don't have frozen spinach, substitute pureed fresh baby spinach instead. To puree the spinach leaves, add them to the blender with 1/4 cup water and blend on high for 1 minute, or until smooth.
I prefer to use unpeeled cucumber and apples for convenience and less food waste. If you want the smoothest texture possible, peel the skins off of the cucumber and apples before adding them to the blender.
(This recipe was originally published January 1, 2016, and updated most recently on September 21, 2020.)
This recipe originally appeared on GratefulGrazer.com.