The rule for all cereals and legumes is to soak them in water at night if I plan to cook them the next day. Soaking in water dissolves phytic acid which is an antinutrient and binds nutrients. The next day, I throw away the water in which they were soaked, add a new one and put it to boil.
The preparation procedure is as follows: Put the onion, carrot, pepper, garlic and tomato in a blender and blended them completely. I poured the mixture into the pot with lentils and chickpeas and added a little more water. I left it to boil and then reduced it to a low-heat. Cook for maybe half an hour on low heat, or maybe less. I honestly did not see how long it takes, but when the legumes are soaked before, it is much faster.
When the lentils and chickpeas were completely soft, I added fresh chard and mixed. Finally I added spices, salt and a little olive oil. Play with the spices, they make the final taste. Do not be afraid to add more. I added black pepper, paprika, some chili flakes, turmeric and mint.
The end result was a delicious dish that we ate in combination with a large fresh lettuce salad from my mother's garden.That's all you need for a tasty and healthy lunch. ENJOY!