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Do some prep: Finely chop 1 large onion, 2 stalks celery, 1 carrot, 1 fennel bulb, and 6 cloves garlic. Crush 1 tablespoon fennel seeds with a mortar and pestle or in a resealable plastic bag with a rolling pin. Finely chop enough oil-packed sundried tomatoes to measure 3 tablespoons.
Make the soup: Add 3 tablespoons olive oil and 2 tablespoons butter to a large Dutch oven over medium-high heat. When the butter has melted, add the onion, celery, carrot, fennel, and garlic, along with one 2-inch sprig rosemary, 6 thyme sprigs, and the fennel seeds. Stir to coat and season with salt and pepper. Cook, stirring occasionally, until aromatics are softened and just beginning to caramelize, about 20-22 minutes. Make a well in the center of the pot, drizzle in some olive oil, and add the chopped sundried tomatoes, 2 tablespoons tomato paste and 1 tablespoon miso paste. Cook until fragrant and darkened, about 2 minutes. Add 4 cups chicken broth, 1 ½ cups lentils, and 4 cups water. Bring to a moderate simmer and cook until lentils are tender and soup has thickened, about 30-40 minutes. Season with salt and pepper.
Serve: Divide amongst bowls and serve with a big dollop of yogurt, a drizzle of nice olive oil, and a spoonful of chilies or hot sauce if you please!