1Drain rice and place in pot with 4 cups salted water. Bring to boil, reduce heat and simmer covered for about 30-40 minutes until rice is tender. Remove and drain.
2Meanwhile, put lentils in a pot, cover with 2 inches water. Bring to boil, reduce heat. Simmer, uncovered, until just tender for about 20 minutes. Skim foam from surface as lentils cook. Drain in colander and rinse.
3While rice and lentils are cooking, heat 3 Tablespoons oil in a skillet and sauté carrots and celery until tender. Add garlic and cumin seeds and stir for 1 more minute. Remove from heat.
4Place wild rice, lentils and veggies in serving bowl, toss to combine. Season with remaining olive oil, salt, pepper and sherry vinegar. Let stand 1 hour before serving.