Meanwhile, chop the chard into bite sized pieces.
When lentils boil, add chard to the top, reduce heat to medium, cover, and boil for 15 minutes. Mix the softened chard and lentils well and simmer covered for another 45-50 minutes. (If multiplying amounts, plan on a longer cooking time as well.)
When nearly done, peel and crush garlic. Heat a little olive oil in a little skillet or pan, saute garlic and cilantro with some salt. Be careful not to burn the garlic.
Add lemon juice and the rest of the olive oil to this mixture and mix well. Add to the soup, stir well, and simmer uncovered for another 5 minutes.
Taste, adjust seasoning, and
serve. May be served at room temperature.