Sauté carrots, celery, and onions in 1Tbsp. oil in skillet. When soft and translucent place in slow cooker.
Brown rice in 1Tbsp. oil until dry. Add to slow cooker.
Stir in water and lentils.
Cover. Cook on High 6–8 hours.
When thoroughly cooked, serve 1cup each in individual soup bowls. Cover each with a serving of fresh garden salad (lettuce, spinach leaves, chopped tomatoes, minced onions, chopped bell peppers, sliced olives, sliced radishes). Pour favorite vinaigrette over all.