Rinse red lentils and place in pot. Add water and bay leaves and boil over medium heat for 15-20 minutes not allowing all liquid to evaporate.
Meanwhile, heat sauce pan with coconut oil. Sauté diced daikon, celery, onions for 8-10 minutes, then add minced garlic and chard. Do not over cook.
Remove pan from heat and add vegetables to cooked lentils. Add spices and tomato sauce and cook for another 5-8 minutes.
Add cooked bulghur at the very end and simmer until hot to serve. The point is for this dish not to be too salty, but if you need it you can add another 1 tsp salt. If your vegan, add 1 -2 tsp of Gomashio for nutritional seasoning or pickled radishes. Serve while hot and decorate with 3 tsp of fried onions.
