In a medium saucepan over moderate-high heat, sauté the carrots, celery, and onion until slightly translucent, about 3-5 minutes.
Add the minced garlic to the pan and sauté for about 1 minute more. Make sure not to get any color on the vegetables.
Add the lentils to the saucepan and stir to coat with Canola oil.
Next, add the chicken stock to the pan and bring it to a boil.
Add the wild rice and naked oats, reducing the heat to a simmer until the lentils are al dente, about 10-15 minutes. Do not over cook the lentils, as they will become mushy.
Remove from the heat and strain, removing as much excess liquid without breaking down the lentils.
Remove the sprig of thyme and place into a sautoir pan and set on very low heat.
Stir in the smoked Gouda, until melted.
Season with salt and pepper
1Stir in the raw arugula just before service.