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For garlicky almond cream: Place almonds and garlic into a small bowl and submerge in water. Allow almonds and garlic to soak for at least 3 hours and up to 8 hours. Drain and place almonds and garlic into a blender. Add 1 cup fresh water and blend until smooth and creamy. Season with salt and pepper. Set aside.
For lentil soup: Place a pot over medium-high heat and add oil. Once oil is hot, add onion and garlic and sauté for 5 to 6 minutes.
Add half of the tomatoes followed by the cumin, coriander and turmeric and continue to sauté for an additional 2 minutes.
Add lentils to pot and stir together for 1 minute. Season with salt and pepper.
Pour stock over mixture and bring to a boil. Once water is boiling reduce heat to medium and simmer for 20 to 25 minutes or until most the liquid is absorbed and the lentils are creamy. Season with salt and pepper.
Remove soup from heat and scoop half of the soup into a blender and puree until smooth. Pour pureed mixture back into the pot and stir together.
Bring soup back to a simmer and stir in remaining tomatoes and spinach until just wilted. Adjust seasonings as needed.
To serve: Ladle soup into bowls and top each with some of the almond cream and sliced chives. Serve.