Cook the lentils in lightly salted, boiling water for 20 minutes, drain them, and keep the liquid. Heat the oil in a heavy frying pan, which has a lid you can later use. Fry the garlic for a few minutes, then remove and discard it. Brown the partridges all over in the oil and then set them aside.
Wilt the green chard strips in the hot oil for 2 minutes, remove, drain on paper towels, an