Ingredients

1 cup French green lentils
13 3/4-ounce can chicken broth
4 tablespoons olive oil
2 medium celery stalks, diced
2 small carrots, peeled and diced
1 small red onion, diced
2 tablespoons green pepper sauce
1 tablespoon fresh-squeezed lemon juice
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 pint cherry tomatoes, each cut in half

Directions

Pick over lentils, discarding any stones; rinse well in strainer. Bring lentils and chicken broth to boil over high heat in 2-quart saucepan. Reduce heat to low; cover and simmer 20 minutes or until lentils are tender. Drain if necessary.

Meanwhile, saute celery, carrots and red onion in 1 tablespoon olive oil for 5 minutes or until crisp-tender. Gently toss warm lentils with sauteed vegetables, green pepper sauce, lemon juice, thyme, cherry tomatoes and remaining olive oil; toss to mix well. Let stand 1 hour to blend flavors. Makes 6 servings.