Heat the olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and garlic is aromatic.

Stir in the diced carrots, diced celery, and diced red bell pepper. Sauté for an additional 5 minutes until the vegetables soften.

Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes.

Add the drained chickpeas, drained black beans, dried thyme, dried basil, and season with salt and pepper. Stir and let simmer for another 10 minutes.

Stir in the chopped kale, green beans, and frozen peas. Cook for 5-7 minutes until all vegetables are tender.

Remove from heat and stir in the fresh lemon juice and chopped parsley.

Taste and adjust seasoning as needed before serving.

Serve hot, garnished with extra parsley if desired.