In a small pan, heat 2 Tbsp of olive oil. Add garlic and cilantro and cook on low until fragrant but not browned- we're infusing the oil, not really trying to cook this. Remove from heat and set aside.
In a large pot, heat the remaining ⅛ cup of olive oil. Add the onions and cook until soft and translucent. Stir in the lentils. Add stock and bring to a boil. The top of the pot will accumulate a foam from the lentils- skim the foam off with a spoon. Add the potatoes and chard. Season with allspice, salt and pepper. Simmer until the potatoes and lentils are cooked and tender.
Add the garlic/cilantro mixture to the soup pot and simmer for a further 5 minutes. Taste and add more salt if needed. Remove from heat. Just before serving, add the lemon juice and zest. Serve with warmed flatbreads and additional lemon wedges.
Notes
* Adapted from "Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen" by Suzanne Husseini
Recipe by Port and Fin at https://portandfin.com/lemony-lentil-soup-with-swiss-chard/