Mix the spices, salt and pepper together and set aside

If you are using fennel, grab the bulb, cut off the tough outer layer and roughly chop it

Heat the olive oil in a large soup pot and add the chopped fennel, onion and celery

Sauté until the vegetables are soft and translucent - about 6 minutes. Add the garlic and sauté for an additional 30 seconds

Add the spice blend (except for the bay leaves) to the pot and sauté for a minute to toast the spices

Add the tomatoes to the pot

Add the chicken (or vegetable) broth and bay leaves

Add the rinsed red lentils - aren't these so pretty? If you don't' have red lentils, use green, you may have to adjust the cooking time slightly. No lentils? Just add a can of your favorite beans when you add the greens

Bring the soup to a boil, reduce the heat and simmer until the lentils are al dente or how you like them. This will take about 20 minutes

Add the shredded chicken to the soup

Add the chopped swiss chard (or spinach or kale if you like)

Stir the soup together and let it simmer until Swiss chard is wilted and everything is hot - about 10 minutes

Squeeze the lemon juice into the soup - I always like a bit of acid in my soups - I think it adds brightness and flavor

Serve with a sprinkle of parmesan cheese and your favorite bread - gluten free for me!