Bring a large pot of generously salted water to a boil and cook your pasta according to the package directions for 'al dente' pasta. Drain, (BUT reserve ½ cup of pasta water) place in a large bowl, and set aside.
Meanwhile, add all the lentil pesto ingredients except the broth to your food processor and process until finely chopped, scraping down the sides as needed. Then add 2-3 tablespoons of the broth to thin your pesto to your liking. Taste for salt and pepper and add some if needed.
Now add the pesto, the other ½ cup of lentils, the cherry tomatoes, and slivered almonds (reserving some for garnish) to the bowl of cooked pasta. Mix well and add some of the reserved pasta water if needed. Serve warm or cold.
Notes
Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
Leftover lentil pasta salad will keep refrigerated for 3-4 days. I don't recommend freezing.