Melt coconut oil in a large stockpot or Dutch oven over medium heat. Sautee the onion, carrot, celery, and red pepper until tender, about 10 minutes. Add the garlic and sautee for about a minute. Add tomatoes, lentils, spices, and water. Bring to boil then reduce heat and cover, simmer about 30 minutes until lentils are tender. Add Swiss chard and let simmer another 5 minutes. Garnish and serve with chopped, fresh parsley.