Lentil soup with red mole paste and a touch of bacon, pair beautifully in this hearty large-batch one-pot meal.
Do you know anyone who has never tried mole? How about someone who says they don’t like mole? I have to admit that I used to dislike it myself for nearly my whole life. For someone who enjoys trying new things and is always open to second chances (and for the sake of not disliking a Mexican dish loved by so many), you’d think it would have grown on me throughout the years. But I could never get used to the taste of mole. I wanted so badly to love it as much as everyone else, but I couldn’t get over the consistency of it.
Thankfully that all changed when I tried Guelaguetza’s Mole Paste. You have no idea how happy I was to finally find a mole sauce that I loved. First chance I got, I made some for my father-in-law. Mole is his favorite, so I couldn’t wait to see what he thought about it.
He loved it so much that he served himself a bowl of the mole and had it with corn tortillas. He said it’s one of the best moles he’s ever had.
By the way, in case you’re wondering, I was not paid to say any of this. I honestly am in love with their mole paste.
You can use it on practically any savory recipe! I’ve used it to make beef stew, sauteed shrimp, tofu even! Oh man, I need to share that tofu recipe with you one of these days. But don’t wait for me to give you another reason to try Guelaguetza’s mole. You have to try it for yourself. I promise it’s worth every penny.
What I love about this lentil soup with Guelaguetza’s mole is the light hit of spice and rustic-smokey-nutty undertones that brighten what normally is a bland ingredient like lentils. Two slices of applewood smoked bacon add depth, then it’s all balanced out with crumbled queso fresco that’s added when served.
Top it all off with freshly chopped cilantro of course, and BAM! It’s comfort soup with the flavor of mole (without a thick consistency) in every bite.
Dangit! Every time I look at these pictures I want more.
I hope you give it a try. At least buy the mole and try some of the recipes they have on their website. There’s even a quick how-to video to help you get started with a basic mole sauce.
No mole loving foodie pantry should be without this Oaxacan Mole Paste, you guys. Go get yours at ILoveMole.com then come back and print the recipe below for my Lentil Soup with Mole Rojo!
But first, tell me…do you love mole?
Have you tried it?
Share your thoughts in the comments below!
Lentil Soup with Red Mole
- 2 thick slices bacon, minced (I used applewood smoked bacon)
- 1 large carrot, peeled and minced
- 3/4 cup white onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp Mole Rojo Paste from Guelaguetza (www.ilovemole.com)
- 8 1/2 cups chicken stock, divided
- 1 8oz can tomato sauce
- 1/2 tsp table salt
- 1 cup cilantro, chopped
- crumbled queso fresco (optional)
Cook bacon until it starts to get crispy. Add carrot and onion, sauté ten minutes. Add garlic, sauté another five minutes stirring constantly.
Add 1/2 cup chicken stock, scrape bottom of pan to loosen pan bits. Add mole paste, stir until paste is completely dissolved.
Add remaining chicken stock, tomato sauce, and salt; stir, bring to a boil. Add lentils, stir well, cover, reduce heat to low and simmer on low for one hour.
Turn off heat, add chopped cilantro, stir well, let soup rest ten minutes before serving. Serve with crumbled queso fresco and freshly chopped cilantro if you have some left.