As this stew tends to thicken while it sits, I’ve made it soupy to begin with…I love it that way.
Serve with a crusty wedge of bread right in the bowl if you’d like.

2 tablespoons olive oil
2 cups coarsely chopped onions
2 cups diced (1/2 inch) carrots
1 tablespoon minced garlic
2 teaspoons ground cumin
1 cup dried lentils, rinsed
4 cups vegetable broth
1 can (28 oz.) plum tomatoes, chopped, with their juices
1 tablespoon brown sugar
1 cinnamon stick (3 inches long)
½ cup dried barley, rinsed
½ cup chopped plat-leaf parsley
Salt and freshly ground pepper, to taste

1. Heat the oil in a large, heavy pot over medium-low heat.
Add the onions and carrots; cook, stirring occasionally, for 8 minutes.
Add the garlic and cook 2 minutes longer, stirring.
Add the cumin and cook 1 minute longer.
2. Add the lentils, vegetable broth, tomatoes and their juices, brown sugar and the cinnamon stock.
Bring the mixture to a boil, reduce the heat slightly and cook for 5 minutes, partially covered.
Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
3. Stir in the parsley and season to taste with salt and pepper. Serve and enjoy!

Serves 6 and freezes well.