Sauté the aromatics by heating olive oil in a large pot over medium heat. Add the diced onion and cook until translucent. Stir in minced garlic and cook until golden.

Add diced carrots and celery, sautéing until softened. Then add diced red bell pepper and cook until bright and tender.

Pour in vegetable broth and rinsed lentils, bringing to a gentle boil. Reduce heat to simmer for about 20 minutes.

Stir in drained chickpeas and black beans, allowing to simmer for an additional 5-10 minutes.

Season the soup with dried thyme, dried basil, salt, and pepper, stirring well and simmering for 5 more minutes.

Fold in chopped kale and green beans, cooking for 5-7 minutes until vibrant and tender. Add frozen peas just before serving.

Remove from heat and stir in fresh lemon juice and chopped parsley. Let sit for a couple of minutes before serving.