In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and 2 minced garlic cloves, sautéing for about 3-5 minutes until the onion becomes translucent and fragrant.

Add 2 diced carrots, 2 chopped celery stalks, and 1 diced red bell pepper to the pot. Stir the vegetables and sauté for an additional 5-7 minutes until they soften.

Pour in 6 cups of vegetable broth and add 1 cup of rinsed lentils. Bring the mixture to a boil over high heat, then reduce to medium-low and let it simmer uncovered for 15 minutes.

Add 1 can each of chickpeas and black beans (drained and rinsed), along with 1 teaspoon each of dried thyme and basil, and salt and pepper to taste.

Stir 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 until the greens are wilted.

Remove the pot from heat and mix in the juice of 1 lemon and ¼ cup of chopped fresh parsley.

Taste the soup and adjust seasoning as needed with salt or pepper. Serve piping hot, optionally garnished with extra parsley.