Add one cup lentils, garlic cloves (peeled, not chopped) and celery to three cups of cold water. Bring to a light boil then cut back to medium heat. Cover and simmer for one hour or until lentils are chewy but not too soft.
Cool lentils and toss with fresh organic arugula, avocado, cherry tomatoes, fresh lemon juice, salt, pepper and extra virgin olive oil to taste. Top with sliced goat cheese. Plate and serve!