In a large saucepan, combine lentils with 1 1/2 cups (375 mL) water. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 to 30 minutes. Drain and cool.
In a bowl, combine lentils, soybeans, lemon zest, onion, garlic, peppers, celery, and chives. Toss to combine ingredients.
To prepare vinaigrette: in a separate bowl, combine lemon juice, vinegar, soy sauce, mustard, garlic, shallots, fennel, pepper flakes, parsley oregano, salt and pepper. Whisk canola oil into the mixture to form an emulsification.
Add vinaigrette to salad. Toss and refrigerate for at least 4 hours to allow flavours to develop.