Spiced Lentil and Coconut Smoothie
A unique and nutritious smoothie featuring red lentils cooked with warm spices and blended with creamy coconut milk, banana, and a touch of honey. Inspired by Middle Eastern flavors, this halal-friendly smoothie offers a protein-packed, savory twist on traditional sweet smoothies.
Servings
2
Total time
20 min
Steps
- 1
Rinse the red lentils thoroughly and cook them in boiling water until very soft, about 10-12 minutes. Drain and let cool slightly.
- 2
In a small saucepan, warm the coconut milk gently over low heat; add ground cinnamon and ground cardamom, stirring to infuse the spices for 2-3 minutes. Remove from heat and let cool slightly.
- 3
Peel the ripe banana and break into chunks.
- 4
In a blender, combine the cooked lentils, spiced coconut milk, banana chunks, and honey.
- 5
Add ice cubes if you prefer a chilled smoothie.
- 6
Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes.
- 7
Taste and adjust sweetness by adding more honey if desired.
- 8
Pour into glasses and serve immediately for best flavor and texture.
Tips from the Chef
Cooking lentils until very soft ensures a smooth texture in the smoothie.
Adjust the amount of spices to your taste; you can add a pinch of nutmeg for extra warmth.
Use full-fat coconut milk for a richer, creamier smoothie.
This smoothie can be stored in the refrigerator for up to 24 hours but is best enjoyed fresh.
For a vegan version, substitute honey with maple syrup or agave nectar.
Ingredients
- 0.25 cup red lentils (cooked until soft)
- 1 cup coconut milk (full fat, canned)
- 1 whole banana (ripe)
- 1 tbsp honey (or to taste)
- 0.5 tsp ground cinnamon (freshly ground for warm aroma)
- 0.25 tsp ground cardamom (adds fragrant flavor)
- 0.5 cup ice cubes (optional, for chill)
Nutrition
(per serving)
Calories
355
Protein
5.8 g
Carbs
32.1 g
Fat
22.6 g
