Ingredients for 6 servings:
1. 2 tablespoons olive oil
2. 1 cup onion, coarsely chopped
3. 2 cups carrots, diced or sliced
4. 1 tablespoon garlic, minced
5. 2 teaspoons ground cumin
6. 1 cup dried lentils, rinsed
7. 4 cups vegetable broth
8. 28 ounces plum tomatoes, chopped with their juices
9. 1 tablespoon brown sugar
10. 1 cinnamon stick (about 3 inches long)
11. 1/2 cup pearl barley, rinsed
12. 1/2 cup flat leaf parsley, chopped
13. salt and pepper, to taste

Directions:
1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
3. Add the garlic and cook for 2 more minutes.
4. Add the cumin and cook for 1 more minute.
5. Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
6. Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
7. Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
8. Stir in the parsley and season to taste with salt and pepper.

Enjoy your meal!