Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.