Step 1

Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.

Step 2

In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.

Step 3

Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.

Step 4

Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened. Garnish soup with remaining cilantro.

Step 5

Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.