Ingredients

• 120 g cooked red lentils — well-rinsed and cooled
• 40 g unflavoured or mild chocolate protein powder — scoop
• 350 ml unsweetened almond milk — chilled
• 80 g frozen banana — sliced
• 8 g unsweetened cocoa powder — sifted
• 2 g ground cinnamon — ground
• 5 g extra-virgin olive oil — liquid optional
• 10 g maple syrup — liquid optional

Instructions

1. If not already prepared, cook red lentils in plenty of water until very soft (about 12–15 minutes), then drain, rinse thoroughly under cool water, and let them cool completely; measure out 120 g for the smoothie.
2. Add the cooled cooked red lentils, almond milk, frozen banana, protein powder, cocoa powder, and ground cinnamon to a high-speed blender.
3. Blend on low, then increase to high for 45–60 seconds until completely smooth and creamy, scraping down the sides if needed to remove any lentil or powder bits.
4. Taste and, if desired, add the maple syrup for gentle sweetness and the olive oil for extra calories, then blend again for 10–15 seconds until fully incorporated.
5. If the texture feels too thick for your appetite, thin with an extra 30–60 ml almond milk and blend briefly until smooth.
6. Pour into 2 small glasses; sip slowly, taking breaks as needed to avoid fullness or nausea.