2 tablespoons canola or coconut oil 
3 cloves Veggie Box garlic, minced
2 inches fresh ginger, peeled and minced or grated
2 teaspoons ground cumin 
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon salt
1/4 teaspoon black pepper 
1 Veggie Box onion, sliced thinly
3 large Veggie Box carrots, chopped
1 bunch Veggie Box Swiss chard, stems removed and torn roughly 
2 large red potatoes, diced
1/2 cup red lentils 
2 1/2 cups water or vegetable stock

2 tablespoons canola or coconut oil  3  cloves Veggie Box garlic, minced 2  inches fresh ginger, peeled and minced or grated 2 teaspoons ground cumin  1 teaspoon paprika 1 teaspoon ground turmeric 1 teaspoon salt 1/4 teaspoon black pepper  1  Veggie Box onion, sliced thinly 3  large Veggie Box carrots, chopped 1  bunch Veggie Box Swiss chard, stems removed and torn roughly  2  large red potatoes, diced 1/2 cup  red lentils  2 1/2 cups water or vegetable stock

Add oil to a large, deep skillet over medium heat. Add garlic, ginger, cumin, paprika, turmeric, salt, and pepper. Cook while stirring constantly until spices are fragrant, about 30-60 seconds. Add sliced onions and cook until soft and translucent, about 3-5 minutes, stirring occasionally.Add carrots and cook until starting to brown, about 5-7 minutes, stirring occasionally.Add Swiss chard and cook until wilted, about 2 minutes, stirring occasionally. Add potatoes, red lentils, and water or stock. Stir to combine. Bring to a boil, then stir constantly for 1 minute while continuing to cook. Reduce heat to medium-low and simmer for 20-25 minutes, or until potatoes are cooked through and lentils are very tender. Enjoy immediately.