Now add lentils and water and bring it to a boil. Lower the heat, cover and let it simmer for 15 minutes.
Meanwhile chop the greens of the Swiss chard. Add the greens and bulgur wheat into the pot. Cook for another 20 minutes.
Finally add minced garlic, lemon juice, salt and pepper. Taste for seasoning and switch off the heat. Cover and let it sit for 5 more minutes before serving.
Serve with chopped parsley and dollop of vegan sour cream if desired.
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