High-Protein Green Apple Lentil Smoothie
This Green Apple Lentil Smoothie is a nutrient-packed way to start your day. It has a balance of fiber, protein, and plant-based fats to keep you feeling satisfied. Cooked lentils blend into a surprisingly creamy base, while green apple, cucumber, spinach, and ginger add fresh, vibrant flavor. I like to think of it as a green smoothie with more staying power. It's energizing, refreshing, and anything but boring. Great for a quick breakfast or midday pick-me-up.
Servings 2
Calories 456kcal
Equipment
- blender
Ingredients
- 1 ¼ cup cooked lentils (see note)
- 1 cup frozen spinach (see note)
- 1 large cucumber, (2 cups) roughly chopped (peeled if desired, see note)
- 2 medium granny smith apples, (2 cups) cored and roughly chopped (peeled if desired, see note)
- 1 cup ice cubes
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup (optional)
- 1 teaspoon grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon matcha (optional)
- 1 cup water (or coconut water or dairy-free milk of choice)
Optional for serving:
- apple slices
- ground cinnamon
Instructions
- 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.
Notes
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.
½ cup dry lentils yield the 1 ¼ cup cooked lentils needed for this recipe. To cook dry lentils, combine them with 1 ½ 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 ¼ 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.