(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.

• 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

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

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

Ready to eat