Begin by soaking 1 cup of raw cashews in water for 1-2 hours. If short on time, a quick 15-minute boiling water soak works too.

Once soaked, drain the cashews and blend them with ½ cup of fresh water until completely smooth and creamy.

In a large Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. Sauté 1 finely chopped yellow onion and 3 minced garlic cloves with a pinch of fine sea salt for 4-6 minutes until onions are translucent.

Add 2 diced carrots and 2 stalks of diced celery, sautéing for an additional 3-4 minutes until vegetables soften.

Stir in 1 tablespoon of ground cumin, 1 teaspoon of dried thyme, and ½ teaspoon of ground turmeric, cooking for 1 minute until aromatic.

Add the diced tomatoes, 1 cup of lentils, and 6 cups of vegetable broth along with 2 cups of water, bringing the mixture to a low boil.

Reduce heat to low, cover the pot, and let the soup simmer for 30-35 minutes until lentils are tender but retain their shape.

Once cooked, stir in the reserved cashew cream and 3 cups of chopped Swiss chard or kale, seasoning with salt, black pepper, and 1 tablespoon of white wine vinegar.

Serve hot, or cool and store for later enjoyment. Pairs well with crusty bread or a fresh side salad.