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1
Place the onion, garlic, parsley sprigs, and bay leaf in a double layer of cheesecloth and tie it shut.
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2
Place the lentils in a medium-size saucepan and add enough cold water to cover them by 3 inches.
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3
Bring to a boil over high heat.
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4
Skim the foam off thoroughly, add the cheesecloth bag, and reduce the heat to low.
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5
Simmer until the lentils are tender, 15 to 18 minutes.
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6
Drain the lentils.
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7
(If you are making the lentils ahead, toss them with a little olive oil.
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8
They will keep for up to 2 days, covered, in the refrigerator.
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9
Let them come to room temperature before continuing with the recipe.)
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10
Heat 1 tablespoon olive oil in a medium-size skillet over medium-high heat.
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11
Add the chorizo and cook, stirring, until nicely browned and beginning to crisp, about 5 minutes.
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12
Using a slotted spoon, transfer the chorizo to paper towels to drain and keep warm.
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13
Pour olive oil to a depth of 1/2 inch in a small skillet and heat over medium heat until almost smoking.
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14
Add the ham slices, one at a time, and cook until shriveled and crisp, about 30 seconds, transferring the cooked slices to paper towels to drain.
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15
Place 3 tablespoons olive oil, the sherry vinegar, red wine vinegar, chicken stock, and honey in a small microwave-safe bowl and stir to mix.
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16
Microwave on high power for 30 seconds, then season the vinaigrette with salt and pepper to taste.
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17
Place the drained lentils, chorizo, tomatoes, chopped parsley, scallions, and warm vinaigrette in a large bowl and toss to mix.
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18
Crumble the crisp ham slices into medium-size pieces, toss some with the salad, scatter the rest on top, and serve.
