To make the salad, fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the lentils and reduce the heat to medium-low.

Simmer the lentils for 12 to 15 minutes, until they are tender but not mushy. Drain the lentils and set them aside to cool completely.

Meanwhile, make the lemon pesto vinaigrette. In a blender, combine the basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, vinegar and maple syrup. Taste the vinaigrette and season it with more salt and black pepper if needed. Set the vinaigrette aside.

To assemble the salad, combine the kale, lemon juice and oil in a large bowl. Massage the kale. Add the lentils, olives, sun-dried tomatoes, shallot, almonds and parsley.

Toss the ingredients with salad servers to combine them. Drizzle the salad with the lemon pesto vinaigrette and toss the salad again. Chill the salad in the fridge for 20 to 30 minutes prior to serving it.