Set a large Dutch oven or soup pot over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion to the pot. Cook, stirring now and then, until it softens and starts to look glossy, 5 to 6 minutes.

Add the sliced garlic to the pot. Stir for about 30 seconds, just until it smells fragrant.

Add the cumin and stir for 15 seconds so it coats the onion and garlic.

Pour the vegetable broth into the pot.

Add the rinsed lentils to the pot and stir once.

Raise the heat to medium-high and bring the liquid to a boil.

Lower the heat to medium-low, cover the pot partway, and simmer until the lentils are almost tender but still hold their shape, 20 to 25 minutes.

Stir the salsa verde into the pot until the broth turns evenly green.

Add the drained chickpeas to the pot.

Add the drained hominy to the pot and stir gently.