Instructions: 

1. In a large stock pot, cook lentils in 5 cups water (adding more if necessary) until tender – approximately 30 minutes.
2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water.
3. In a large skillet, heat olive oil. Add onion, garlic and let cook for 1-2 minutes. Add artichokes and salt and cook until tender, about 15 minutes. Stir in cherry tomatoes. Cook for an additional 3-5 minutes. Add cooked lentils and cook for another minute, adding some of the reserved cooking water if sauce appears too dry.
4. Serve sauce over individual plates of pasta. Top with balsamic vinegar and freshly grated Parmesan cheese.