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Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. Citrus Berry Shake Servings: 4-6 INGREDIENTS 2 cups (500 mL) ripe strawberries, chopped 1 1/2 cups (375 mL) ripe blueberries 1 cup (250 mL) cooked red or green lentils or canned lentils, drained and rinsed 1 1/2 cups (375 mL) crushed ice 3/4 cup (175 mL) plain Greek yogurt 3 Tbsp (45 mL) lemon juice 3 Tbsp (45 mL) honey 2 tsp (10 mL) vanilla extract DIRECTIONS Place all ingredients into the blender and puree until delightfully smooth. Garnish with blueberries. NUTRIENTS Per Serving (1 cup/250 mL) 220 Calories, 5 g Fat, 3.5 g Saturated Fat, 10 mg Cholesterol, 38 g Carbohydrates, 8 g Fibre, 23 g Sugar, 8 g Protein, 15 mg Sodium, 125 mg Potassium TIPS • A great idea for breakfast on the run or on your way to after school activities! • The pectin from the berries will thicken the shake the longer it sits. Plan to drink your shake soon after making it or simply add a little water to thin it out. • To get 1 cup (250 mL) cooked lentils, combine 1/2 cup (125 mL) dry lentils with 1 1/2 cups (375 mL) water in a medium saucepan, bring to a gentle boil and simmer for 5-20 minutes until tender. Add water as needed to keep the lentils covered. Once cooked, drain any excess liquid and gently rinse under cool water. Set aside to cool before adding to recipe. • Didn't use all the canned lentils in the recipe? Just place in a freezer bag or airtight container and freeze for up to 6 months for a quick and nutritious addition to soups, salads or casseroles. 10 | Cooking with Pulses | Snacks & Smoothies

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