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Sear the sausages on both sides in a deep pot or dutch oven until you get some nice coloring, just a few minutes. Remove them from the pot and set aside. To the pot, add a swirl of oil, along with the chopped onions and garlic. Sauté 3-5 minutes, until the aromatics sweat and begin to brown in places. Season with a pinch of salt.
Add the diced tomatoes, stock and water. Go ahead and pour the lentils in, along with the chopped chard. Bring the soup to a boil, then reduce the heat and simmer about 20 minutes, until the lentils have softened and are toothy-tender. (You can also wait on the chard and stir it in now to wilt. Either way works.)
Add the sausage back to the pot and squeeze in the juice from the lemon. Give it a stir and taste. Need another pinch of salt? Go ahead! Get it the way you love it.
Garnish with chopped scallions (or honestly ANYTHING works here. Scallions were all I had.) and serve immediately!
Ladle it among bowls and you’re ready.
Serves about 6.