• 1 tablespoon oil
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1 cup sliced onion
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 can (15 ounces) stewed, diced tomatoes
• 3 cups chicken or vegetable broth (see notes)
• 3 cups water
• 1 cup dry lentils
• 2/3 cup barley
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

1. Heat oil in large soup pan over medium-high heat.

2. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.

3. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pan.

4. Cook until the barley and lentils are tender, about 1 to 1 1/2 hours.

5. Serve hot in a soup bowl.

Refrigerate leftovers within 2 hours.