Place the 1.5 cups of dry white beans and 1.5 cups of dry lentils into a pot with the 8 cups of vegetable broth and bring to a boil. Then, simmer for 60 minutes.
Cut all the ingredients into their respective sizes and add them to the pot of white beans and lentils. Then, cook on a low heat for 30 more minutes to allow the flavors to combine.
Add the 1 tsp of agave nectar, 2 tbsp of olive oil, and 2 tbsp of red wine vinegar and stir until completely dissolved. Enjoy!