2 teaspoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 cup frozen carrots and peas
1 teaspoon each: oregano, cumin,
1/2 teaspoon each: red pepper flakes, black pepper
1 cup red lentils, dry
1/2 cup pearled barley
3 cups water
3 cups chicken broth
6 ounce can tomato paste
Place a large pot on medium high. Saute the onion and garlic in the olive oil until golden brown, about 3 minutes.
Add the rest of the ingredients and bring to a boil. Reduce heat to very low; cover and simmer until lentils and barley are tender- about 45-50 minutes. Stir occasionally.
Adjust consistency with more broth if needed; it should be a thick stew.