In a Dutch oven or stock pot, over medium heat, sauté onions and peppers with olive oil for 10 minutes.
Add garlic and ginger and sauté for 2-3 minutes more.
Turn heat down to medium low and add crushed tomatoes, coconut milk, lentils, garam masala, turmeric, coriander, cardamom, salt, cumin, chili powder, lemon juice, agave nectar and cilantro – stir well.
Cover and simmer for 15 minutes.
Add cauliflower and simmer for 15 minutes more.
Add swiss chard and simmer for 15 minutes more.
Serve in bowls with rice and/or nan or by itself!