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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 vinegar if you like.