Place a large soup pot over medium heat. Add the olive and diced onion, carrots and celery. Saute 6-8 minutes until the vegetables begin to soften.
Add the garlic, and italian seasoning, lentils and barley. Toast and saute for a minute or two until the garlic is and spices are fragrant.
Pour in the stock. Increase the heat to high and bring to a boil. Then cover the soup pot and reduce the heat to medium-low. Simmer for one hour, stirring occasionally.
Remove from the heat and season with salt, and if you're adding garnishes, squeeze in half a lemon and the minced parsley. Stir well and enjoy!
