In a large pot, warm olive oil over medium heat. Add the onion and cook until translucent, for about 3 minutes.

Next add the peppers, garlic, ginger, turmeric, chili powder, cumin, curry powder, salt and cayenne. Stir to combine and continue to cook for about 5 minutes.

To the pot, add the lentils and vegetable broth then bring to a low boil. Reduce to a simmer and cook for 15 to 20 minutes, until lentils are tender. 

Pour in the coconut milk then stir to combine. Add the chard and continue to cook for 5 more minutes, until chard has wilted. Squeeze lemon juice over top then stir. 

Add more seasonings to taste, if desired. Serve warm and enjoy!