Cook Lentils: Fill a medium saucepan with water and bring it to a boil. Add green lentils, reduce heat to medium-low, and simmer for 12-15 minutes until tender but not mushy. Drain and set aside to cool.

Prepare Vinaigrette: In a blender, combine fresh basil, parsley, pine nuts, nutritional yeast, salt, black pepper, white miso, and garlic. Add lemon juice, red wine vinegar, and maple syrup; blend until smooth.

Assemble Salad: In a large mixing bowl, combine massaged lacinato kale, cooled lentils, olives, sun-dried tomatoes, minced shallot, and Marcona almonds; toss gently.

Dress and Chill: Drizzle the lemon pesto vinaigrette over the salad and toss gently. Chill covered in the refrigerator for 20-30 minutes.