Soak 1 cup of raw cashews in water for 1-2 hours. Drain and blend with about ¾ cup fresh water until smooth. Set aside.

Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Sauté 1 diced onion and 3 minced garlic cloves for 4-6 minutes until fragrant.

Add 2 diced carrots and 2 diced celery stalks, then 1 teaspoon each of ground cumin, thyme, and turmeric. Sauté for 2-3 minutes.

Pour in a can of diced tomatoes, 1 cup of rinsed lentils, and 6 cups of veggie broth. Bring to a boil, then simmer for 30-35 minutes.

Stir in the cashew cream and 2 cups of chopped Swiss chard. Season with salt, pepper, and a splash of vinegar or lemon juice. Cook for 5-7 minutes.

Ladle the soup into bowls and serve hot, optionally with crusty whole grain bread.