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Heat olive oil in a large soup pot or Dutch oven set over medium heat.
Add onion and sauté until translucent and lightly golden, around 3 to 4 minutes.
Add garlic and cook until just fragrant, 30 seconds.
Add lentils, cumin and broth, and stir to combine.
Bring everything to a rolling simmer, cover and cook until the lentils are tender, about 15 minutes.
Add Swiss chard, salt, pepper and lemon juice, and stir to combine.
Bring the soup back to a simmer and cook until the Swiss chard wilts, about 10 minutes.
Taste and add more salt, pepper and lemon juice if desired.
When ready to serve, ladle the soup into bowls, drizzle with extra-virgin olive oil and sprinkle with ground sumac.
Serve with lemon wedges on the side.