Chop onion, carrots, and celery. Mince garlic. Rinse black beans and measure lentils.

In a pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until translucent.

Add garlic, cumin, and chili powder. Stir and cook for 1-2 minutes until fragrant.

Pour in vegetable broth, add black beans and lentils. Stir and bring to a boil, then simmer for 20 minutes.

Use an immersion blender to puree part of the soup if desired for creaminess.

Taste and adjust seasoning with salt and pepper. Serve warm with toppings.