In a medium saucepan, bring 4 cups of water to a rolling boil over high heat. Add 1 cup of green lentils, reduce heat to low, and let them simmer uncovered for about 12-15 minutes until they are tender but not mushy. Once cooked, drain the lentils and spread them out on a plate to cool.

In a blender or food processor, combine 1 cup of fresh basil leaves, ½ cup of fresh flat-leaf parsley, ¼ cup of pine nuts, 3 tablespoons of nutritional yeast, and a pinch of salt and black pepper. Blend until finely chopped, then add 2 tablespoons of white miso, 1 clove garlic, the juice of 1 lemon, 2 tablespoons of red wine vinegar, and 1 tablespoon of pure maple syrup. Blend until smooth and creamy.

In a large mixing bowl, add 4 cups of chopped lacinato kale and the juice of 1 lemon. Drizzle in 2 tablespoons of cold-pressed olive oil, then massage the kale for about 2-3 minutes until it wilts down to a tender texture.

To the bowl with the massaged kale, add the cooled lentils, ½ cup of chopped sun-dried tomatoes, ½ cup of pitted and sliced Frescatrano olives, 1 thinly sliced shallot, and ½ cup of chopped Marcona almonds. Toss gently using two large forks until mixed.

Drizzle the prepared lemon pesto vinaigrette over the salad mixture. Toss gently until all components are well-coated. For the best flavor, cover the salad and let it chill in the refrigerator for 20-30 minutes before serving.