​In a large pot over medium-high heat, warm the coconut oil and sauté the onion and garlic with a pinch of the salt for about 5 minutes until the onion is soft and translucent.

Add the broth, coconut butter, red lentils, sweet potato, ginger, and the remaining Herbamare, and increase the heat to high and bring to a boil. Reduce the heat to medium, and simmer, mostly covered for about 30 minutes, until the lentils and sweet potato are cooked through.

Stir in the chard, and simmer for 1 to 2 minutes until just wilted. Remove the pot from the heat, stir in the lemon juice, and allow the soup to cool slightly. Tweak the Herbamare and lemon juice to taste, and add a pinch of red pepper flakes if you want some more heat.