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Dark blue and brown bowl with lentil soup, topped with bacon bits, cheese, and cilantro.

Lentil Soup with Red Mole

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 people


  • 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)


  1. Cook bacon until it starts to get crispy. Add carrot and onion, sauté ten minutes. Add garlic, sauté another five minutes stirring constantly.  

  2. Add 1/2 cup chicken stock, scrape bottom of pan to loosen pan bits. Add mole paste, stir until paste is completely dissolved. 

  3. 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.
  4. 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.