Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Stir in 2 peeled and diced carrots, 2 diced celery stalks, and 1 diced red bell pepper. Sauté for another 5 minutes until the veggies are tender.

Pour in 6 cups of vegetable broth and add 1 cup of rinsed and drained dried lentils. Bring to a rolling boil, then reduce to low and simmer for about 15 minutes.

Add 1 can of drained and rinsed chickpeas, 1 can of drained and rinsed black beans, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and salt and pepper to taste. Stir well.

Incorporate 2 cups of chopped kale, 1 cup of trimmed and cut green beans, and 1 cup of frozen peas. Cook for 5-7 minutes more, stirring gently.

Remove from heat, then stir in 2 tablespoons of fresh lemon juice and ¼ cup chopped fresh parsley. Adjust with more salt and pepper if needed. Serve hot.