Put the vinegar, olive juice, 1 tbsp of shallots, mustard, 1 tsp salt, and 1 tsp pepper in a blender. While blending, pour in the olive oil.
Mix the lentils, bay leaves, thyme, carrots, celery, remaining shallots, and garlic in a saucepan. Pour in water until they combination is 2 inches deep. Bring to a boil and cook approximately 40 minutes or until lentils are tender then strain.
Once the lentils are cooled mix in the tomatoes, pepper, olives, and oregano. Season with salt and pepper and stir in the goat cheese.
Pour the vinegar mixture over the salad and toss to mix.