Lentil Confetti Salad

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Lentil Confetti Salad


  • 1 cup French green lentils
  • 1 (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 TABASCO® brand Green Jalapeño 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


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.

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