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For the Dressing: In a blender, combine lemongrass, ginger, garlic, chile, lime juice, rice vinegar, fish sauce, palm sugar, and olive oil. Blend on high speed until sugar has dissolved and dressing is smooth, scraping down sides of blender as needed, about 1 minute. Set aside.
For the Salad: In a medium saucepan, cover lentils with cold water by about 2 inches. Add salt and bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer and cook until lentils are tender but still hold their shape, 15 to 18 minutes. Drain well.
Transfer warm, drained lentils to a large bowl. Add ¾ cup reserved dressing and toss thoroughly to coat. Let stand for 15 to 30 minutes, stirring occasionally, to allow lentils to absorb dressing. Set remaining dressing aside.
Add peaches, mint, basil, cilantro, and fried shallots and toss gently to combine. Taste lentils and add more dressing to taste, reserving any remaining dressing for another use. Season to taste with salt.
For Serving: Transfer salad to a serving platter. Sprinkle sliced chiles, mint, basil, and fried shallots over top. Serve.