Smoothies aren’t exactly the stuff of leisurely breakfasts.
They are quick to put together and gulp down on rushed mornings, but unfortunately, they aren’t always great for keeping the fires stoked until lunch time. Yogurt and fruit are very nice, but they don’t fill a person up.
Red lentils add a quick nutrition boost to just about anything. You can add them to smoothies, baked goods and savory dishes for a blast of extra protein, fiber, and an impressive range of vitamins and minerals.
I’ve started keeping a container of red lentil ‘mush’ in the fridge, and add it by the cup or half cup to recipes that need a little something extra.
To make your own mush, simmer 1 cup of red lentils and 1/2 teaspoon of salt in 4 cups of water until the lentils are soft and have turned yellow. It should take about 20-25 minutes.
The mixture will look a bit soupy, but as it cools it develops a porridge-like consistency that adds great texture to anything from muffins to meat loaf. Some people find the smell of the lentil mush a bit strong, but don’t worry – it will disappear once added to your dish.
Red lentils turn a lightweight smoothie into a powerhouse breakfast. Toss in some oatmeal, and you’re ready for the road.
I like mine with mango and pineapple, but use whatever combination of juice and frozen fruit that works for you and yours.
- 1 cup orange juice
- 1 cup plain yogurt
- 1/2 cup cooked red lentils
- 1/2 cup quick-cooking oatmeal
- 1 cup frozen mango
- 1 cup frozen pineapple
Place all the ingredients in the blender and blend until thoroughly mixed and smooth.
Pour into glasses and serve.