Bring the water to a boil in a small, lidded pot. Add the lentils, cover, reduce heat to maintain a simmer, and cook for 15 minutes. Drain, and set aside to cool.
While the lentils simmer, cook the vegetarian bacon according to package directions. Set aside to cool.
Build the salad, dividing the remaining ingredients between two serving bowls. Start with the lettuce, then spoon in the cooled lentils. Arrange the tomatoes, avocado slices, eggs, bacon, and olives on top of the lentils. Sprinkle with the herbs and drizzle with a bit of vinaigrette. Serve with additional vinaigrette.