A comforting and nutritious soup perfect for any season.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding vegetables.
Add the chopped onion, carrots, celery, and minced garlic to the saucepan.
Stir frequently to prevent the garlic from burning.
Cook the vegetables until they are softened, about 5 minutes.
Adjust the heat if the vegetables start to brown too quickly.
Stir in the red lentils, barley, dried basil, dill weed, thyme, bay leaves, and vegetable broth.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour.
Check occasionally and stir to prevent sticking.
Remove the bay leaves and serve the soup hot.
Serve with a slice of crusty bread for a complete meal.
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