Juice of one lemon about 3 tablespoons lemon juice plus lemon wedges to serve on the side
Heat the olive oil and add the chopped onions cook until they are softened 3-4 minutes
Add potatoes, stir for a minute, add the lentils and spices, toss to combine. Add the vegetable stock or water. Bring soup to a boil then reduce heat and simmer until the lentils and potatoes are tender around 30 minutes. Add the chopped chard leaves, and cook for an additional 10 minutes. Off the heat stir in the lemon juice and adjust the seasoning to taste.