In a large pot, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant, stirring continuously to avoid burning.

Add diced yellow onion and diced carrots to the pot. Cook for around 5 minutes, until the onion is tender and translucent.

Stir in the remaining ingredients: diced tomatoes, dried lentils, drained black beans, chili powder, cumin, black pepper, kosher salt, crushed red pepper, and vegetable broth.

Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover.

Allow the soup to simmer for about 25 to 30 minutes, or until the lentils and carrots are tender.

Optionally, add chopped spinach or kale during the last few minutes for added nutrition.