Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.

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

Pour in 6 cups of vegetable broth and the rinsed lentils. Bring to a boil, then reduce to a simmer and cover for about 15 minutes.

Add the drained chickpeas and black beans along with dried thyme, dried basil, salt, and pepper. Simmer for another 10 minutes.

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

Remove from heat and add 2 tablespoons of fresh lemon juice and ¼ cup of chopped parsley. Stir to combine.

Adjust seasoning with more salt or pepper if needed before serving hot, garnished with fresh parsley.