Add the lentils and broth to a pot and bring to boil. Let simmer over medium heat for about 30 minutes.

Heat a sauté pan over medium heat. Add olive oil to heated pan and sauté the onions until translucent, about 3-4 minutes. Add the cumin and mix for another 30 seconds.

Add the sautéed onion and chopped chard to the pot with lentils. Stir well and let simmer for another 3-4 minutes so the chard can soften. Salt to taste.

Serve with a squeeze of lemon.

Store in the fridge for 3-5 days or in the freezer for 2-3 months.