1 1 / 2 cups of green (in French) lentils, rinsed and picked up by
2 tablespoons red wine vinegar, and more to taste
1 bunch green onions, sliced
2 tablespoons extra virgin olive oil
3 / 4 teaspoon freshly ground black pepper
4 cups fresh cherries (about 1 pound), pitted and halved
1 teaspoon fine sea salt, and more to taste
1 cup chopped fresh basil
Combine lentils and 5 cups water in a large pot. Bring to a boil, reduce heat and cook, partially covered, until just tender, about 20 minutes. Drain and set aside to cool slightly.
In a large bowl, combine the vinegar, oil, green onion, salt and pepper. Add hot lentils and stir until coated. Let cool to room temperature in the refrigerator if not serving immediately. Toss cherries and basil before serving. Taste and then add more salt or vinegar if desired.