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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 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people


  • 2 thick slices bacon, minced (I used applewood smoked bacon)
  • 1 large carrot, peeled and diced
  • 3/4 cup white onion, chopped
  • 2 tbsp 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 lb green lentils
  • 1 cup cilantro, chopped
  • crumbled queso fresco (optional)


  1. 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.  

  2. Add 2 cups 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, cover, bring to a boil.

  4. Add lentils, stir well, cover, return to a low boil. Reduce heat to low and simmer on low for 35 minutes.

  5. 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.