Add the lentils and 2 cups of chicken broth to a small saucepan. Bring to a boil, then lower the heat and let it simmer for 20 to 30 minutes, until the lentils are tender but still hold their shape. Set aside.

In another pot, bring the water and a pinch of salt to a boil. Add the brown rice, cover, and reduce the heat to low. Simmer for about 30 minutes, or until the rice is tender and the water has been absorbed. Set this aside as well.

In a large soup pot, merge the cooked lentils, cooked rice, remaining 4 cups of chicken broth, lemon juice, lemon zest, garlic, bay leaf, turmeric, black pepper, optional cayenne, olive oil, and parsley. Bring it all to a gentle boil, then reduce the heat to let it simmer for about 10 to 15 minutes.

Stir in the shredded chicken and let everything simmer for another 5 minutes, just to heat through.

Remove the bay leaf. Taste your creation and adjust the seasoning with a bit more salt, pepper, or lemon juice if desired.

Ladle the soup into bowls and garnish with thin lemon slices, extra parsley, and freshly ground black pepper. Serve warm.