Instructions: PICK OVER LENTILS TO REMOVE ANY SMALL STONES. RINSE LENTILS UNDER COLD WATER AND SET ASIDE. IN MED-SAUCEPAN OVER MED. HEAT, COMBINE 2 TB OLIVE OIL AND GARLIC; COOK 2 TO 3 MIN. OR UNTIL LIGHTLY BROWNED; STIRRING OFTEN. ADD TOMATO, CELERY, CARROT, AND ONION. COOK 2 MIN. LONGER, STIRRING OFTEN. ADD LENTILS AND SALT AND PEPPER TO TASTE; STIR TO BLEND LENTILS. ADD ENOUGH WATER TO COVER; BRING TO A BOIL. REDUCE HEAT TO LOW; COVER AND SIMMER 45 MINS. OR UNTIL LENTILS ARE TENDER. REMOVE FROM HEAT AND SERVE WARM, OR COOL TO ROOM TEMP. STIR IN REMAINING 1 TS OLIVE OIL JUST BEFORE SERVING AND SPRINKLE WITH CHOPPED TOMATO. GARNISH WITH LETTUCE. (USE GOOD QUALITY OLIVE OIL)

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