In a large Dutch oven or soup pot over medium heat, warm two tablespoons of extra virgin olive oil until it shimmers and moves fluidly, about 1–2 minutes.

Add the chopped onion, diced carrots, and celery; cook 5–6 minutes, stirring occasionally, until vegetables soften, onions turn translucent, and edges begin to lightly caramelize.

Stir in minced garlic and ground cumin; cook 1 minute until fragrant, then mix in tomato paste, letting it darken and coat the veggies.

Add brown lentils and the bay leaf, then pour in vegetable broth. Increase to high heat to bring the mixture to a gentle boil.

Reduce heat to low, partially cover, and let it simmer 25–30 minutes, stirring occasionally, until lentils are tender but not mushy.

Stir in chopped Swiss chard leaves, cooking 3–4 minutes until they turn bright green and wilt evenly.

Remove and discard the bay leaf, then stir in fresh lemon juice and parsley. Season to taste with salt and pepper before ladling into bowls.