Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
Stir in water and lentils. Cover and cook on high 6-8 hours.
When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.