In a large soup pot, heat 1/4 cup vegetable broth (preferably) or refined coconut oil. Sauté celery, carrot, pepper, onion, and garlic for about 5 minutes.
Add water and vegetable broth to pot. Stir in lentils. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes.
Stir in herbs, garlic sea salt, curry, cumin, lemon pepper, and pepper. Simmer uncovered for about 20 minutes, or until lentils fall apart and mixture thickens. Add chicken during the last 5 minutes.
Stir in lemon juice.
Ladle soup into bowls and serve hot.