Printed July 30, 2026
Pantry Mole-ish Lentils with Pickled Shallots
Inspired by Mexican mole but simplified to use everyday pantry ingredients, these deeply flavored lentils need no special equipment—just a pot and your spice drawer. The tangy pickled shallots take five minutes and require no canning knowledge.
Ingredients
- 1.5 cups brown or green lentils
- 4 cups vegetable broth
- 2 tablespoons cocoa powder
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons chili powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- 2 shallots, thinly sliced
- 1/2 cup white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Preparation
Traditional mole is a labor of love involving dozens of ingredients and hours of toasting and grinding. This version captures the essence—the bittersweet chocolate, the nutty richness, the warm spice—without any specialty ingredients or techniques. It's not mole, but it's mole-ish, and that's exactly the point.
Quick Pickled Shallots
- Combine sliced shallots, vinegar, sugar, and salt in a small bowl. Let sit at room temperature while you cook the lentils—they'll be ready when you are.
The Lentils
- Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add chili powder, cinnamon, and cumin. Toast for 30 seconds.
- Stir in cocoa powder, peanut butter, and soy sauce until combined. The mixture will be thick and paste-like.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but not mushy.
- Taste and adjust seasoning with salt. The flavor should be complex—slightly sweet, earthy, and warmly spiced.
Serving
Ladle the lentils into bowls and top generously with pickled shallots. The sharp acidity cuts through the richness perfectly. Serve with rice, crusty bread, or simply enjoy as is.
Why This Works: Cocoa and peanut butter might seem unusual with lentils, but they add depth and richness that mimics the complexity of traditional mole. The pickled shallots are your secret weapon—they brighten everything and can be made in advance to top salads, tacos, or sandwiches throughout the week.
