Scientists created healthy drinks from lentils and tested them with seven different types of good bacteria (probiotics). They compared drinks made from whole lentils versus lentil flour, then fermented them and checked how nutritious and tasty they were. The lentil flour drinks worked better overall—they had more thickness, better antioxidants (which fight cell damage), and people liked the taste more. The good bacteria stayed alive in the refrigerator for over a week. These fermented lentil drinks could be a great plant-based alternative to dairy milk for people who want probiotics and extra nutrition.

The Quick Take

  • What they studied: Can you make healthy, tasty drinks from lentils using good bacteria, and does it matter if you use whole lentils or lentil flour?
  • Who participated: The study tested fermented lentil beverages with seven different probiotic strains (good bacteria types). While the exact number of human taste testers wasn’t specified, the researchers measured the drinks’ nutrition, bacteria survival, and taste preferences.
  • Key finding: Lentil flour drinks fermented with certain bacteria had stronger antioxidants (up to 59% better at fighting cell damage), thicker texture, and people preferred the taste more than whole lentil drinks. The good bacteria survived in the fridge for at least 11 days.
  • What it means for you: If you’re looking for a plant-based milk alternative with probiotics, fermented lentil flour drinks may offer similar or better benefits than dairy yogurt drinks. However, these are still experimental products—talk to your doctor before using them as a main source of probiotics or nutrition.

The Research Details

Researchers created two types of lentil-based drinks: one from whole lentils and one from lentil flour. They then added seven different types of good bacteria (probiotics) to each drink separately. Over 11 days in the refrigerator, they measured how much protein and healthy compounds (antioxidants) were in each drink, how thick the drinks became, whether the bacteria survived, and what people thought about the taste and texture.

This approach is like running seven mini-experiments in parallel—testing each bacteria type separately to see which one worked best. The researchers checked the drinks at different time points to track changes during storage, similar to how you might check on a science experiment over several days.

Testing both whole lentils and lentil flour matters because they’re processed differently and might create different results. By using multiple probiotic strains, the researchers could identify which bacteria work best for making a tasty, nutritious drink. Checking how long bacteria survive in the fridge tells us if the drink would actually be useful as a probiotic food—the bacteria need to stay alive to provide health benefits.

This study was published in a peer-reviewed nutrition journal, which means other scientists reviewed the work before publication. The researchers used standard scientific methods to measure nutrients and bacteria. However, the study doesn’t specify how many people tasted the drinks or how they selected taste testers, which is important information for understanding how reliable the taste preferences are. The study focused on the drinks themselves rather than testing them in people’s bodies, so we don’t know if eating these drinks would actually improve health.

What the Results Show

Lentil flour drinks had slightly less protein (3.01% versus 3.71%) but more healthy compounds called antioxidants when fermented with certain bacteria. When fermented with specific bacteria types, the lentil flour drinks became thicker and creamier—important for making them taste more like regular milk.

The good bacteria survived well in the refrigerator. Most types stayed alive at healthy levels (over 1 billion bacteria per milliliter) for the entire 11-day storage period. One bacteria type, Bacillus coagulans, actually grew during storage, which is unusual and potentially beneficial.

When people tasted the drinks, they preferred the lentil flour versions overall. The best-tasting lentil flour drinks were fermented with three specific bacteria types: Bifidobacterium bifidum, B. longum, and Propionibacterium freudenreichii. For whole lentil drinks, people preferred those fermented with Bifidobacterium bifidum and B. longum.

The antioxidant activity (the drink’s ability to fight cell-damaging molecules) increased significantly after fermentation. In lentil flour drinks, two bacteria types boosted antioxidant activity to about 56-59%, while in whole lentil drinks, one bacteria type achieved 60.5% antioxidant activity. These numbers suggest fermentation unlocks more of the lentil’s natural protective compounds. The thickness of the drinks varied depending on which bacteria was used, with some creating drinks as thick as yogurt-like products.

This research builds on earlier studies showing that fermented plant-based drinks can provide probiotics and nutrition. Previous work suggested lentils are nutritious, but this is one of the first studies comparing whole lentils versus lentil flour for making fermented beverages. The finding that fermentation increases antioxidants aligns with what scientists have seen in other fermented foods like sauerkraut and kimchi.

The study didn’t test whether drinking these beverages actually improves people’s health—it only measured the drinks’ properties in the lab. The number of people who tasted the drinks and how they were selected wasn’t clearly described, so we can’t be sure the taste preferences would apply to everyone. The study also didn’t compare these lentil drinks to actual dairy yogurt drinks or other plant-based alternatives, so we don’t know how they stack up in the real world. Finally, the study was done in a lab setting; real-world production might yield different results.

The Bottom Line

Fermented lentil flour drinks appear promising as a plant-based alternative to dairy milk, especially if you’re interested in probiotics. The evidence suggests they may contain beneficial bacteria and antioxidants. However, treat these as an experimental food rather than a proven health treatment. If you try fermented lentil drinks, store them in the refrigerator and consume within 11 days for best results. Confidence level: Moderate—the lab results are solid, but we need human studies to confirm health benefits.

This research matters most for people who are lactose intolerant, vegan, or allergic to dairy milk and want a probiotic-rich alternative. People interested in plant-based nutrition and sustainable food sources should find this relevant. However, if you have a serious digestive condition or immune system disorder, talk to your doctor before using fermented foods as medicine. This isn’t a replacement for established probiotic supplements or yogurt unless you’re specifically looking for a plant-based option.

If these drinks become commercially available, you might notice improved digestion or energy within 2-4 weeks of regular consumption, similar to other probiotic foods. However, individual results vary greatly. Some people feel benefits within days; others need several weeks. Don’t expect dramatic changes—probiotics work gradually to support your gut health.

Want to Apply This Research?

  • Track daily consumption of fermented lentil drinks (in ounces or milliliters) and note any digestive changes: bloating, regularity, energy levels, or stomach comfort on a 1-10 scale.
  • If you drink dairy milk or non-fermented plant milk, try replacing one serving per day with fermented lentil drink for two weeks. Log how you feel and any changes in digestion or energy.
  • Create a 4-week tracking plan: Week 1 (baseline—note current digestion), Weeks 2-4 (daily fermented lentil drink consumption with weekly digestive and energy check-ins). Use the app to set reminders to drink the beverage at the same time daily and log observations.

This research describes laboratory development of fermented lentil beverages and has not been tested in human clinical trials. These drinks are not approved as medical treatments and should not replace prescribed medications or medical advice. If you have digestive disorders, immune system conditions, or are pregnant or nursing, consult your healthcare provider before consuming fermented foods or probiotics. Individual responses to probiotics vary; some people may experience temporary bloating or digestive changes. This summary is for educational purposes and does not constitute medical advice.