1 bunch Swiss or rainbow chard, washed, ribs removed and chopped (1/4 in. thickness)
1/2 head Napa cabbage, outer limp leaves removed, sliced (1 in. thickness)
1 lemon, cut into 6 wedges
Heat canola oil in a large pot or Dutch oven over medium heat. Add cumin seeds and red pepper flakes to oil. Stir and sauté for 1 minute. Add onion, garlic, ginger and turmeric and continue to cook for another minute, stirring to combine ingredients.
Add carrots, lentils, vegetable broth and water. Bring to a simmer. Reduce heat to medium low and cook for 25-30 minutes. Add additional water, if needed.
When lentils are tender, season with salt and fresh pepper. Add additional spice to taste. Set aside.
Heat olive oil in a large saute pan over medium heat. Add chopped chard rib. Cook for 3-4 minutes, stirring occasionally. Add chard leaves and sliced Napa cabbage, tossing frequently, allowing greens to cook and become tender. Add a splash of water
if greens appear dry.
Ladle stew into bowls. Add a heap of the sautéed greens. Garnish with a lemon wedge.