1. Place the lentils in cold water; bring to a boil with the salt, thyme and bay leaf and cook for 20 minutes.
2. Chop the onions finely.
3. Make the vinaigrette by combining the vinegar, salt and pepper.
4. Combine the cooled lentils with the vinaigrette; add the onions, the diced raw ham and cooked smoked bacon bits.
5. Place in a bowl, garnish with chervil.

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A recipe from Philippe Rioufreyt, Le Puy-en-Velay