Carrot, tomato and red lentil soup

Sopa de lentejas rojas con zanahoria y tomate.p&V

I`m so happy it is time for soups, delicious, hearty and vegan soups. This is the best carrot, tomato and red lentil soup you could ever eat.??? And do you know what it is also amazing about this recipe?

Sopa de lentejas rojas con zanahoria y tomate.p&V

That is is an amazing way to use all the pulp that is left behind when juicing. YEAP! I use the pulp, we are five people that take juices around here. So, you can imagine the amount of pulp I throw away! So, I ‘ve been searching for ways to use the pulp and this is one of them.

Sopa de lentejas rojas con zanahoria y tomate.p&V

If you do not do juicing, it is ok, just use carrots. I find juicing an amazing way to fill our body with tons of vitamins and minerals, but I know it can get expensive.

Sopa de lentejas rojas con zanahoria y tomate.p&V Sopa de lentejas rojas con zanahoria y tomate.p&V

This soup is made with red lentils ycoconut milk, yummmmm, that it is why it is creamy, delicious and hearty. It is exactly what you want after a long day at the office or during cold weathers.

Sopa de lentejas rojas con zanahoria y tomate.p&V

Here is the recipe, if you like it please share. And do not forget to tell me how it went, did you liked it, did you used the pulp from your carrot juice or did you used carrots?

carrot, tomato and lentil soup

Carrot and tomato soup with red lentils and coconut milk

Delicious and super easy carrot and tomato soup with red lentils and creamy and flavorful coconut milk.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 -8


  • 1 tablespoon coconut oil
  • 1 cup chopped onion
  • 2 garlic cloves peeled and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1/2 teaspoon mustard seeds
  • 2 cups grated carrot pulp or measure it loose, not tight
  • 1 cup tomato puree
  • 4 cups water
  • 1 cup red lentils
  • 1 can coconut milk
  • a good pinch of salt
  • freshly ground black pepper to taste
  • To serve:
  • lemon juice
  • chopped fresh cilantro


  • In a large pot add the coconut oil and onion. When the onion is translucent add the garlic, a pinch of salt and spices.
  • Leave for about 5 minutes or until garlic and spices release their aroma. Be careful not to burn anything.
  • Add carrot, tomato puree, 4 cups of water and cup of lentils. Stir and left covered for 15-20 min. until lentils are tender.
  • Add the can of coconut milk and blend in a food processor or blender. Add more water if you feel that the soup is too thick.
  • Adjust salt and add pepper.
  • Serve with chopped cilantro, lime juice and if you like pique, put chili powder dry.


Si no encuentras las semillas de cilantro en polvo, no le pongas. No pasa nada.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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