Stir in the cumin, thyme, turmeric, and smoked paprika and cook for about 30 seconds. Add the can of diced tomatoes, broth, and lentils. Simmer over medium-low heat for 30-35 min. until the lentils are soft.
While the soup simmers, make the cashew cream. Drain the soaked cashews and add to a blender, along with ½ cup of water. Blend until completely smooth.
When the lentils are cooked, turn off the heat and add the Swiss chard greens, cashew cream, and white wine vinegar, and stir to wilt the greens. Add more broth to thin soup to desired consistency and taste for salt and pepper.
Notes
The recipe calls for French green lentils, but black or red lentils will also work! Red lentils will dissolve a bit and make the soup more like a starchy Indian dal. You will need to add more broth or water. Black lentils maintain their shape and are a bit chewier, but also work well in this soup.
I recommend using the greens that look best in the grocery store. If the chard doesn't look great, go with spinach, kale, or beet greens!
This soup is great as leftovers! It keeps in the fridge up to 6 days and in the freezer (covered with plastic wrap then a lid to prevent freezer burn) about 3 months.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/12/11/creamy-french-lentil-soup/