3 c. dry lentils
1 bay leaf
1/2 tbsp. salt
1 onion, stuck with 5 cloves
3/4 c. chopped scallions
5 c. water
1/4 c. chopped parsley
1/2 lb. thinly sliced ham
3 strips bacon, cut in halves

Place lentils, onion, bay leaf and salt in a large kettle. Cover with water; bring to a boil and reduce heat. Cover and cook until lentils are tender, but not mushy. Strain lentils; reserve liquid. Remove onion and bay leaf. Place 1/3 lentils in a casserole; top with half of the ham and scallions and add another 1/3 lentils, the rest of the ham, scallions and lentils. Top with bacon. Bake at 350 degrees for 40 minutes. Before serving, top with parsley.