Soak cashews in a bowl covered with water for 1-2 hours or pour boiling water over them for a quick soak of 30-60 minutes. Drain and rinse.

In a blender, combine soaked cashews with half a cup of water. Blend until smooth and creamy.

In a large Dutch oven, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté for 4-6 minutes.

Stir in diced carrots and celery, cooking for an additional 3-4 minutes until softened.

Add ground cumin, dried thyme, and ground turmeric, stirring for about 1 minute until fragrant.

Pour in diced tomatoes, rinsed lentils, and veggie broth. Add water to cover, bring to a boil, then simmer for 30-35 minutes.

Stir in the cashew cream and chopped Swiss chard. Season with salt, black pepper, and white wine vinegar. Cook for another 2-3 minutes.

Ladle soup into bowls and garnish as desired. Serve with crusty bread or a salad.