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, sauté celery, carrots and red onion in 1 tablespoon olive oil for 5 minutes or until crisp. Gently toss warm lentils with sautéed vegetables, TABASCO® Green Sauce, lemon juice, thyme, cherry tomatoes and remaining olive oil; toss to mix well. Let stand 1 hour to blend flavors.
Makes 6 servings.