Step 1

Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.

Step 2

Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.

Step 3

Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.