2 cups lentils
1/3 cup olive oil, plus extra for drizzling
1 small head garlic, mashed or crushed
1 bunch swiss chard, stems removed and sliced very thinly (about 8 leaves)
1 bunch cilantro, minced
1 lemon, juiced
3-4 Tbsp pomegranate syrup (available at Whole Foods or a Middle Eastern market)
water, as needed
salt & pepper
Rinse the lentils, cover with a few inches of water, and cook 20-40 minutes, until just tender. (Cooking times really vary with lentils, so I suggest checking them after 20 minutes)