In a saucepan, bring 6 cups water to a boil over high heat. Add the lentils, lower the heat, and simmer until just tender, about 20 minutes. Add 2 teaspoons of the salt and let the lentils stand off the heat for 5 minutes to absorb the salt. If the lentils cool down before they have time to absorb the salt, they will be salty on the outside and not seasoned throughout. Drain and spread them onto a baking sheet to cool.
Meanwhile, place a sauté pan over medium heat and add 2 tablespoons of the olive oil. Add the onion and sauté on low heat until the onion starts to brown, about 10 minutes. Stir in the garlic and chard leaves and cook until the chard wilts and is tender, about 3 minutes.
Combine the lentils in a large mixing bowl with the onion and chard mixture. Add the lemon juice, grape molasses, and remaining 6 tablespoons of olive oil. Add the cilantro and season with the remaining 1 teaspoon salt and the pepper to taste.
Serve at room temperature or chilled. Store covered in the refrigerator for up to 4 days.