In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until translucent.

Stir in 2 diced carrots, 2 chopped celery stalks, and 1 diced red bell pepper. Continue to sauté for another 5 minutes.

Pour in 6 cups of vegetable broth and add 1 cup of rinsed dried lentils. Bring to a gentle boil, then reduce heat and simmer covered for 15 minutes.

Stir in 1 can of drained chickpeas, 1 can of black beans, 1 teaspoon of dried thyme, 1 teaspoon of dried basil, and salt and pepper to taste. Simmer uncovered for another 10 minutes.

Fold in 2 cups of chopped kale, 1 cup of trimmed green beans, and 1 cup of frozen peas. Cook for an additional 5-7 minutes.

Remove the pot from heat and stir in the juice of 1 lemon and a handful of chopped fresh parsley.

Before serving, taste the soup and adjust seasoning as necessary.

Ladle into bowls and garnish with extra parsley if desired. Serve with crusty bread.