Coconut Curry Greens with Lentils

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2 tablespoons unsalted butter or ghee

1/2 Spanish onion, peeled and diced 1/2-inch 

1 carrot, diced 1/2-inch 

Kosher salt and freshly ground black pepper

1 tablespoon minced ginger 

4 cloves garlic, minced 

2 tablespoons red Thai curry paste 

One 13.5-ounce can coconut milk 

3 cups chicken or vegetable stock 

1 cup orange dal lentils (split red lentils) 

3 cups roughly chopped Swiss chard 

3 cups baby spinach 

2 tablespoons fish sauce 

Cooked long grain rice, such as basmati, for serving 

1/4 cup almonds, toasted 

1/4 cup fresh mint leaves 

1/4 cup pomegranate seeds 

Lime wedges, for serving