Tropical Green Protein Smoothies 4.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Jan 11, 2016

You'd never guess that the protein in this brightly flavored smoothie comes from lentils.

Where to Buy: Frozen lentils can be found in some grocery stores, but you can also cook any variety of lentil you like, drain well and freeze at least overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes four 8-ounce smoothies

  • 2 cups unsweetened apple juice
  • 2 tablespoons coconut oil
  • 2 cups lightly packed spinach leaves
  • 1/4 cup fresh pineapple chunks
  • 1 cup cooked, frozen lentils, any variety (see headnote)
  • 1 cup frozen mango chunks


Combine the apple juice, coconut oil, spinach, pineapple, frozen lentils and frozen mango in a blender; puree until smooth.

Divide among glasses; serve right away.

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Recipe Source

Adapted from a recipe developed by Portland, Ore., chef Brittney Galloway, at

Tested by Joe Yonan.

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