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.
Shave the carrots into ribbons with a peeler.
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.
Toss the carrot ribbons, lettuce, olives, pistachios, cherries and vinaigrette in a bowl. Divide the lentils between bowl and top with salad.