His lentil soup defies what people typically think of lentil soup as being. It is light, spicy, and a striking red color, and it is based on the Turkish lentil soup mercimek corbasi.
Put the olive oil, chopped onion and crushed garlic in a pot and fry on high heat for about a minute.
Add the lentils, cumin, salt and black pepper and mix well.
Add the water, cover, and bring to a boil on high heat. Then let simmer on medium until the lentils are soft (about 15 minutes).
Add the potatoes and lemon juice, and let simmer covered until the potatoes are almost done (about 20 minutes).
Then add the chard and simmer uncovered for another 10 minutes.