Mint Chocolate Smoothie

This smoothie is rich, refreshing, and satisfying. It’s a treat made from ingredients I want more of in my day like lentils, greens, and nuts. Brown lentils add body and staying power without changing the chocolate mint flavor, and other mild beans or chickpeas work well too. Frozen banana and frozen lentils keep it cool, but if they’re room temperature, just add ice. Use more milk for a thinner, sippable smoothie or less milk for a thicker, dessert-style blend. The banana is the only sweetener here so if you like a sweeter smoothie, add a date, maple syrup, or another sweetener.

Serves 1

⅓ cup frozen cooked brown lentils*
1 frozen banana
15 or more fresh mint leaves or a few drops of mint extract
½ cup baby spinach or 2-3 kale leaves
1 tablespoon cocoa or cacao powder
1 tablespoon almond butter
¾ cup unsweetened milk of choice

Add all ingredients to a blender with a few ice cubes and blend on high until smooth. Serve immediately.

*How to Freeze Lentils
After cooking and draining well, or rinsing canned lentils and draining well, spread them in an even layer on a rimmed baking sheet lined with a clean dish towel. Pat dry and let air dry, stirring occasionally to ensure they are completely dry. Transfer them to a rimmed baking sheet lined with parchment paper and spread in an even layer. Place in the freezer for one hour, then use a spatula to stir and break up any lentils that have stuck together. Return to the freezer for another hour or so until they are fully frozen. Transfer to a freezer bag or an airtight container. They keep frozen for up to 4 months.