====== Lentils with Chorizo and Ham Hock ======
(From //Menu del Dia//)\\
This is a catch-all dish that can accommodate whatever you have on hand. And it's quick with a prep and cooking time of under 45 minutes.
===== Ingredients =====
  * 1 oz/30 ml Olive Oil
  * 1 Onion, diced
  * 5 oz/150 g Red Bell Pepper, seeded and chopped
  * 9 oz/250 g Carrots
  * 4 oz/110 g Bacon, ¼ inch (7 mm) dice
  * 3 Garlic Cloves, sliced thin
  * 250 g Tomatoes, peeled and chopped
  * 7 oz/200 g Lentils
  * 4 oz/110 g Chorizo, ¼ inch (7mm) dice
  * 4 oz/110 g Jamón Serrano, ¼ inch (7mm) dice
  * 9 oz/250 g Iberico Ham Hock
  * 1 Bay Leaf
  * 1 Thyme Sprig
  * ½ tsp/1.5 g Cumin, ground
  * Parsley, chopped
  * 300 g Potatoes
  * Eggs, one per serving

{{:l2-miseenplace.jpg?400|}}
//Mise en place\\ 
Row 1: Lentils, eggs\\
Row 2: Carrot, potato, pimiento rojos (red bell pepper)\\
Row 3: Garlic, onion, bay leaf, thyme, & parsley\\
Row 4: Jamón serrano, Iberico ham hock, bacon\\
Row 5: Tomato, chorizo//

===== Instructions =====
  - Heat olive over low heat in a pot large enough for all ingredients plus 2 cups (475 ml) water.
  - Add the onion, pepper, and carrot. Cook until onion is soft.
  - Add bacon and garlic. Cook for 10 minutes.
  - Add tomatoes and cook 10 more minutes.
  - Add the lentils, 2 cups (475 ml) water, chroizo, jamón serrano, potatoes, ham hock, bay leaf, thyme, cumin, and parsley.
  - Give it a good stir.
  - Raise the heat and bring to a simmer.
  - Simmer for 25 minutes. Check occasionally to add water if necessary.
  - Poach eggs in the simmering pot just prior to serving.
  - Serve the lentils in a bowl with a poached egg on top.

{{:l2-ready.jpg?400|}}
//Ready to eat//