Bring this colorful salad featuring cherries to summer picnics and barbeques. Green lentils cook quickly and stay firm in salads, but you can substitute other types of lentils if you like--just be sure to adjust cooking times and drain the lentils when they are tender but still hold their shape.
1 1/2 cup dried green (French) lentils, rinsed and picked through
2 tablespoons red wine vinegar, plus more to taste
2 tablespoons extra-virgin olive oil
1 bunch green onions, sliced
1 teaspoon fine sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper
4 cups fresh cherries (about 1 pound), pitted and halved
1 cup chopped fresh basil
Combine lentils and 5 cups water in a large saucepan. Bring to a boil, lower heat and simmer, partially covered, until just tender, about 20 minutes. Drain and set aside to cool slightly.
In a large bowl, combine vinegar, oil, green onions, salt and pepper. Add warm lentils and toss until coated. Let cool to room temperature; refrigerate if not serving immediately. Toss with cherries and basil just before serving. Taste and then add more salt or more vinegar if you like.
Per Serving:200 calories (40 from fat), 4.5g total fat, 300mg sodium, 33g carbohydrates, (7 g dietary fiber, 10g sugar), 9g protein.
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