Red Lentil Soup


  • 1 Medium red onion, diced
  • 2 cloves garlic, crushed
  • 2 C. dry red lentils
  • 6 C. water
  • 2- 14 oz. cans Del Monte Basil, Garlic, Oregano Diced Tomatoes
  • 1⁄2 C. fresh cilantro, chopped
  • 3 Tbs. chicken seasoning by Mary Bernt
  • 2 tsp. ground cumin
  • 2 shakes of cayenne pepper
  • 1 C. vegan ranch dressing (Vibrant Life recipe)
  • 1 C. frozen corn

In a soup kettle, water sauté the onion and garlic till soft. Or use just a little olive oil.

Rinse lentils and add to the kettle along with the water.

Bring to a boil and simmer for 15 min.

Add remaining ingredients and allow to simmer an additional 10 min.

Ranch Dip or Dressing


From Vibrant Life Magazine (non-dairy)

(Yields 2 Cups - 2 Tbs. serving: 40 Calories, 3 grams fat)

  • 1 (12.3 oz) package silken lite, firm, shelf stable Tofu (Mori-Nu brand)
  • 1⁄2 C vegan mayonnaise
  • 1 Tbs. fresh lemon juice
  • 1 tsp onion pwd.
  • 1⁄4 tsp salt or to taste
  • 1⁄2 tsp Herbamere by A.Vogel (organic herb infused sea salt) or 1⁄2 tsp celery salt
  • 1⁄2 tsp garlic pwd.
  • 1-2 Tbs water or more depending how thick or thin you like it.
  • 1 Tbs fresh parsley or 4 tsp dried

Place ingred. in blender (except parsley) and process until smooth, scraping down the sides occasionally, about 1 min. If too thick add water to desired consistency. Add parsley and pulse to blend. Pour into a container and chill before serving to absorb the flavors.