In a large soup pot add the lentils, water, bayleaf and thyme. Over medium – high heat, bring to a boil. Reduce heat and simmer for 30 minutes, or until lentils are tender.

In a skillet over medium – low, heat the olive oil. Add the onion and cook, stirring until it softens. Then add the garlic, coriander, cayenne and Swiss chard. Cook for five minutes, until the Swiss chard wilts.

Add the Swiss chard mixture to the lentils and stir to incorporate. Season with salt and pepper and serve with a squeeze of fresh lemon juice in each bowl.