On medium heat, cook bacon until it starts to get crispy. Add carrot and onion, sauté 5 minutes. Add garlic, sauté another minute stirring constantly.
Add 2 cups 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, cover, bring to a boil.
Add lentils, stir well, cover, return to a low boil. Reduce heat to low and simmer on low for 35 minutes.
Turn off heat, add chopped cilantro, stir well and let soup rest 10 minutes before serving. Serve with crumbled queso fresco and freshly chopped cilantro if you have some left.