Lentil Soup With Cauliflower And Bacon

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6 slices bacon, cut crosswise into thin strips

1 onion, chopped

1 cup lentils

2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 1/2 teaspoons dried rosemary, crumbled

1 bay leaf

9 cups water

1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)

1/3 cup chopped fresh parsley

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