Prepare jasmine rice according to package directions. Let cool.
In a large bowl, combine rice, lentils, sour cherries, almonds and parsley.
In a small bowl, combine garlic, shallot, vinegar and honey. Whisk in olive oil; season with salt and pepper.
Drizzle vinaigrette over rice mixture; toss to combine.
This salad can be made ahead and refrigerated in an airtight container for up to 2 days.