Heat ghee in a 3.5 qt Dutch oven or large saucepan over medium heat. Add the chopped onion, carrots, celery and mushrooms. Cook until the veg starts to get tender, about 6 minutes.
Add the minced garlic and cook for about 1 more minute.
Add the wild rice, chicken or vegetable stock, 2 cups of water, spices and bay leaf. Bring to a boil and simmer for about 20 minutes.
Add the red lentils, chicken (if using), and apple cider vinegar plus the remaining 2 cups of water. Cook for about 25 minutes more, stirring occasionally. Taste test for additional salt. Add a squeeze of lemon juice per bowl.