Step 1

In a dutch oven or large pan, heat the olive oil over a medium heat.

Step 2

Add the onion, celery, carrots, and garlic.

Step 3

Stir, cover, and cook gently until tender (about 5 minutes).

Step 4

Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.

Step 5

Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.

Step 6

Season with salt and black pepper if necessary.

Step 7

Serve with French bread.