Cook the red lentils according to the following instructions: Rinse 1 cup of dry lentils in a strainer and place them in a pot with 4 cups of water along with the Thai lime leaves. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender but still hold their shape. Drain the lentils in a fine-mesh strainer and set aside.

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and minced jalapenos, and cook until the onion is translucent, about 3-4 minutes.

Add the curry powder, cumin, coriander powder, cayenne pepper, and a pinch of salt and pepper, and stir well to combine.

Add the  San Marzano tomatoes, and stir to combine. Allow the mixture to come to a simmer, and then reduce the heat to low.

Add the chopped Swiss chard stems and stir to combine. Cook for about 5 minutes, or until the stems have started to soften.

Add the chopped Swiss chard leaves and cook until they wilt and become tender, about 2-3 minutes.

Stir in the cooked lentils and the can of coconut milk, and heat until the curry is warmed through, about 5 minutes.

Squeeze the juice of 1/2 a lime into the curry, and stir to combine.

Serve the curry over cooked basmati rice mixed with chopped scallions, and fresh cilantro for garnish. Enjoy!