Add diced onion, carrot, and celery and sauté until the vegetables soften and the onion turns translucent.

Stir in the minced garlic and cook briefly until fragrant but not browned.

Add the rinsed lentils to the pot and stir so they absorb the aromatic base.

Sprinkle in cumin, turmeric, salt, and black pepper, stirring so the spices coat the lentils and vegetables.

Pour in the vegetable broth and bring the mixture to a gentle boil.

Reduce the heat to a simmer and cook until the lentils soften and begin to break down, creating a slightly creamy texture.

Add the chopped Swiss chard stems first and cook until they soften slightly.

Stir in the sliced chard leaves and allow them to wilt into the soup.

Squeeze in fresh lemon juice and stir until the broth smells bright and citrusy.

Taste and adjust seasoning, then sprinkle chopped parsley before serving.