How to Make Lentil Protein Powder
Here’s a recipe for how to make your own Homemade Lentil Protein Powder that you can use in smoothies or baked goods. It’s an easy, budget-friendly recipe.
Homemade Lentil Powder
Back when I was vegan, I was always looking for unsweetened protein powders that didn’t both my stomach. I first made this homemade Lentil Protein Powder recipe back in 2013, but I’ve updated it for current times.
I’m not vegan anymore, but I do still love making vegan and plant-based recipes. And, this Homemade Lentil Protein Powder recipe is a winner since it’s budget-friendly and great for adding extra protein to the diet.
Each serving of lentil powder (about 2 tablespoons) has approximately:
- 113 calories,
- 0 grams of fat,
- 20 carbs,
- 3 grams of fiber,
- and 8 grams of protein!
Once you make the powder, you can just add it to your favorite smoothies or baked goods to help bump up the protein and fiber. This recipe is 100% plant-based, vegan, and gluten-free.
Recipe Steps
Step One
The first step in making homemade lentil protein powder is to grab your lentils. I like to use brown or green lentils for this recipe. Cook two cups of the lentils according to the directions on the package, or using my recipe below.
Step Two
Cool the cooked lentils by placing them in the refrigerator for a few hours.
Step Three
Dehydrate the lentils in a dehydrator or using your oven. Be sure to get them completely dry so they can then be blended into a powder.
Step Four
Place the dried cooked lentils in the base of a food processor or a high-speed blender. Blend until the lentils turn into a fine powder.
Step Five
Transfer the lentil powder to a storage container. You can then use the powder as you would a regular protein powder.
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How to Make Lentil Protein Powder
Here’s a recipe for how to make your own Homemade Lentil Protein Powder that you can use in smoothies or baked goods. It’s an easy, budget-friendly recipe.
- Total Time: 15 hours
- Yield: 12 1x
Ingredients
- 2 cups dried lentils
- 6 cups water
Instructions
- Rinse lentils and pick through for any debris.
- Place the lentils in a large pot, and cover with the water.
- Turn the heat to high. Once the pot is simmering, reduce the heat, cover the pot, and simmer for about 20 minutes.
- Once the lentils have done cooking, transfer them to a storage container. Place them in the refrigerator for at least 2 hours to cool down.
- Now, divide the cooked and cooled lentils on several dehydrator sheets (they should have room to breathe) and dehydrate them at 115°F for 10-12 hours, or until completely dry.
- Place the dried sprouted lentils into a high-speed blender and process finely into a powder.
Notes
- Use the homemade lentil powder in smoothies or baked goods to add plant-based protein to the dish.
- Store the powder in a tightly sealed container in a cool, dry place for up to several weeks.
- Prep Time: 15 minutes
- Cook Time: 15 hours
- Category: Side dish
- Method: Dehydrator
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 113
- Sugar: 0.6 g
- Sodium: 2.7 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 20.3 g
- Fiber: 3.4 g
- Protein: 7.9 g
- Cholesterol: 0 mg
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Hi
Thanks for your recipe, I love it. I wanted to make my own home-made protein shake with lentils, chick peas, oats and full fat milk. Of course I have to grind the chick peas and lentils, but I wanted to ask, are they safe to eat raw? As in without cooking them, I heard stories about lentils, that’s why I am asking.
Thanks,
Ian
I wouldn’t think that would be a good idea, Ian. I think the legumes should be cooked.
Can you not just take the dry lentil, wash them and then through them into a coffee grinder. Do you have to sprout them?
Hi Peter! I’m not sure, but I think some people might have digestive issues with consuming uncooked lentils, even if they are ground. Sprouting the lentils first (and even cooking them) can make them much friendlier to the GI tract. This is just my opinion, though! 🙂
Hello! When you say 115 degrees, is it in F or C?
F! 🙂 Sorry about that.
Woops! I forgot to add, wouldn’t peas become mushy when cooked? And if they do, how would you make mushy peas into a protein powder?
Hi Kaitlynne! I’ve amended the recipe with cooking instructions. You wouldn’t want to cook the peas or lentils long enough that they become mushy, just so that they are cooked through. Does that make sense? That way, you should still be able to drain them and spread them on a dehydrator sheet. Then, after they are completely dry, you would grind them into a powder. It is starting to sound like a lot of work, tho, huh? 🙂
I can’t wait to try out this new recipe! Just wondering, I was looking at your past replies to comments and am curious as to how you could cook the lentils/peas?
By the way, this looks absolutely delish!
Wow, this recipe looks amazing!! I am going to try this out today 🙂 I was wondering, if you were to use a mixture of the lentils and peas, do both of them have to be soaked in water? Thank you!
I’m pretty sure you would need to soak the peas before sprouting as well, Amanda!
Great, thank you! Also, I heard you have to cook lentils before actually eating them. Does this mean before consuming the protein powder we should cook them? (after grinding it into a powder)
Hi Amanda! I know a lot of people eat uncooked sprouts beans and grains, but, personally, I like to cook them after sprouting them. I didn’t mention this in my recipe, but I will amend it.
I am also very skeptical about using too much fruit in my smoothies, because some of the recipes call for a whole banana, cup of this and cup of that, and my eyes just pop because that way exceeds my daily limit. I’ve taken to adding lots more frozen cucumber (for that fresh taste which frozen fruit usually brings) and then systematically lessening the amount of fruit I use and rather bringing in some soaked flaxseed to give it a bit of body.
Your protein powder sounds awesome! Just need to find a sprouting jar then I will be making this – vegan protein powders are way to expensive! 😀
Thanks for the note and I LOVE your idea about using cucumber. I never even considered the idea of freezing them!
Great post. I have a question and a suggestion.
Suggestion/Tip: Adding frozen bananas will help neutralize the taste of adding leafy greens in your smoothie. If you add the greens in first with a little liquid, I prefer cold water, then blend. I then add the frozen bananas and blend again. This is the base to add my fruit.
Question: For the lentil protein powder, do you have to use a dehydrator? Can I sprout, air dry and then blend?
I look forward to your response.
Hi Dana! Thanks for the smoothie tips. I am a huge fan of frozen banana in my green smoothies. In regards to your question about the lentil protein powder, my only concern with air-drying is that you wouldn’t be able to get all the moisture out. I live in a relatively humid climate though, so that’s why I used a dehydrator.
Do you know if changing our diet can eliminate hypothyroidism?
That is a question for Dr. Fuhrman, I’m not sure about that.
Carrie,
The thing I like about sprouted lentil powder is that while high in protein, it’s still a whole food. All of the original nutrition is there and the protein isn’t isolated unlike commercial protein powders with concentrated protein. For me at least, it’s more palatable when mixed with other ingredients though it still leaves a small after taste on its own. Sprouted lentil powder is higher in both calories and protein than sprouted mung bean powder so I usually just stick with the lentils. The other thing besides being fresh, a whole food and under your control is that even when bought organically, it’s fairly cheap! I am estimating about 12 to 15 cents per serving.
Paul