Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one diced onion and two minced garlic cloves. Sauté for about 3-4 minutes until the onion is translucent and fragrant, creating a flavorful base for your high-protein vegetable soup.

Next, stir in one chopped carrot, two diced stalks of celery, and one diced red bell pepper. Sauté these vegetables for about 5 minutes until they begin to soften, stirring occasionally.

Pour in 4 cups of vegetable broth and add 1 cup of dried lentils to the pot. Bring this mixture to a boil, then reduce the heat to low and cover. Allow it to simmer for 15 minutes.

Add 1 cup of chickpeas, 1 cup of black beans, and 1 teaspoon each of dried thyme and basil. Season with salt and pepper to taste. Simmer uncovered for another 10 minutes, stirring occasionally.

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 and the other vegetables are tender.

Remove the pot from heat and squeeze in the juice of one fresh lemon, along with 2 tablespoons of chopped parsley. Stir well and taste for seasoning, adjusting salt and pepper as needed.

Ladle the hot soup into bowls and garnish with extra parsley if desired. This high-protein vegetable soup is now ready to be enjoyed, providing warmth and nourishment that’s perfect for any cozy meal occasion.