Lentils 4 Life Protein Bars

Lentils: tiny nuggets of nutrients, part of the legume fam, have been a quantitative and qualitative source of protein in my foodie fam. Why? Because, (putting aside their ease of prep, ability to absorb flavour, cost effectiveness and availability), these little gems are paacked (packed spelled with 3 a's = a seriously engorged substance) with vitamins, minerals and macro nutrients. Besides containing a heck-of-a-lotta protein, lentils are also a high source of dietary fibre, vitamin B1 & 6, folate, iron and the list goes on! Don't even get me going on the health benefits of lentils!! Ok I will get going on it... you forced me... lentils lower blood cholesterol, they have a low glycemic index which can help Stabalize blood sugar by not spiking it after you eat and they are great for heart health. They keep you feeling full, not looking full - lentils are also low in fat hunny!! 

So, there is clearly no denying my love for lentils which is why I am conducting human experiments (on myself & Al) with lentil meals, soups, dips, snacks, bars, goodies, etc. 

Without further ado, here is my new baby...

Lentils 4 Life Protein Bars

Measure 1 cup of dry, organic lentils and cook, as per directions on your package. 

Once they are cooked and cooled use cheese cloth to strain the excess water out - not straining them like this will result in lentil protein soup. 

In a food processor add...

Your cooked and strained lentils

2 scoops of vanilla protein (I use Vega Vanilla Protein & Greens)

2 teaspoons of powdered spirulina - gives the bars that beautiful forest green colour, has an amazing abundance of super nutrients and is high in protein (Organika brand for this fam)

2 tablespoons of organic peanut butter

1 tablespoon of Organic Sweet Leaf stevia 

1/2 banana 

2 scoops of Iron Vegan Glutamine

Pulse and mix the dry ingredients then add 1/8 of a cup of water, mix then add another 1/8. 

You will end up with a big, beautiful dough ball.

Next press your dough out evenly into a square tin pan - bending the sides out you should be able to get the square block of dough out onto a piece of wax paper - allow it to cool in the fridge for about 30 minutes. 

I cut mine into 6 bars but you could cut it into 8 or roll it into balls if you like! Your toppings are optional (coconut, seeds, oats, chocolate, etc) - I added a bit of cinnamon and banana slices to mine. :)

HINT: These bars do best kept cool in the fridge but will travel with you for the day, however, not in your back pocket - don't do that! 

You can freeze them - just make sure to thaw in the fridge. 

Macros (Per bar/recipe cut into 6): Calories: 194, Protein: 18.5g, Carb: 24g, Fat 3g, Fibre: 11g 

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