In a large sauce pan, heat EVOO on medium-high heat. When oil is hot, add green onions. Cook for 5 minutes
Add cauliflower rice, lentils, 3 cups water, broth, seasoning & salt and pepper, to taste. Mix well and cook for 20 minutes
Add potatoes, carrots, lemon juice, celery, bell peppers, swiss chard and remaining 2 cups water. Mix well and cook for 25 minutes, stirring occasionally.
When time is up, taste potatoes and lentils to see if fully cooked. If not, continue to cook. If so, garnish, serve & enjoy!