Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, cumin, smoked paprika, chili powder, and thyme. Cook for 1–2 minutes until fragrant.
- Add tomato paste and stir until combined.
- Pour in black beans, lentils, diced tomatoes, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer covered for 30–35 minutes or until lentils are tender.
- Season with salt and pepper to taste. Add more broth if needed for desired consistency.
- Stir in fresh lime juice before serving.
- Serve hot, garnished with chopped cilantro or parsley.