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Peel and slice the onions and garlic.
Warm a little olive oil in a large casserole then add the onions and garlic and cook over a low to moderate heat for 10 minutes or so, until soft and sweet.
Chop the parsley and the thyme leaves and add to the softening onions.
Pour in the lentils then the chicken stock and bring to the boil.
Lower the piece of parmesan into the soup and leave to simmer for about 30-40 minutes, until the lentils are tender.
Season with salt and black pepper and the lemon juice.
In a separate pan, heat a thin film of water.
As soon as it is boiling, add the still-wet chard.
Cover with a lid and steam for about 5 minutes, until the leaves have softened and the stalks are tender.
To serve, ladle the soup into the dishes, then add the steamed chard and sprinkle with the goats’ cheese.