Preheat the oven to 400 degrees and prepare all produce as per directions.
In a large stock pot over medium, heat 1 Tbsp of oil with the onion, garlic and swiss chard stems until fragrant and beginning to soften. About 4 minutes.
Add the carrot, zucchini and potato pieces and cook for another 4 minutes stirring occasionally.
Add the lentils and stir to combine.
Next add the tomatoes, tomato paste, all of the dry spices, vinegar, coconut milk, vegetable broth and beans. Bring to a boil.
Once it starts to boil, lower the temperature to med/low. Cover and let simmer for 30-40 minutes.
Place squash rounds on a greased baking pan. Drizzle squash with olive oil and season with salt and pepper on both sides. Bake for 20-25 minutes flipping squash half way for even browning.
Add the swiss chard leaves to the soup and stir. Allow to cook 3 more minutes to wilt the leaves.
Serve soup with baked squash rounds on top.
Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/delicata-and-lentil-soup/