1
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 20 minutes, or until the lentils are tender. Drain and discard bay leaf.
2
Shave the carrots into ribbons with a peeler.
3
In a blender, purée the harissa, shallot, garlic, mustard, orange zest, orange juice, sherry vinegar, brown sugar and all spices. Combine the oils in a measuring cup and add in a steady stream, with the blender running, to emulsify. When all oil is incorporated, add the cilantro and blend to mix. Season with salt and pepper.
4
Toss the carrot ribbons, lettuce, olives, pistachios, cherries and vinaigrette in a bowl. Divide the lentils between bowl and top with salad.