Wash the lentils and place in a large sauce pan with the 6 cups water.
Bring lentils to a boil, skimming when necessary, cover and simmer gently for approximately 1 hour or until the lentils are soft (do not under-cook) .
In a separate pan heat the olive oil, add onions and cook until transparent, stir in the garlic and cook for a minute more. Add shredded swiss chard and stir fry until the leaves are wilted.
Pour onions into the pot with the lentils, add cilantro, season with salt and pepper, add lemon juice and simmer for a further 15-20 minutes. Serve in soup bowls garnished with a wedge of lemon. Serve with some type of flatbread.