• 1/4 cup Extra Virgin Olive Oil (EVOO)
• 4 Carrots, diced
• 2 Leeks, cleaned and diced
• 2 ribs Celery, diced
• 2 medium Zucchini, diced
• 1 large Onion, chopped
• 2 large cloves Garlic, peeled and pressed
• 1 tablspoon fresh Thyme chopped
• 1 cup dried Lentils
• 1/2 cup Barley
• 7 cups Vegetabel broth
• 2 cups ripe Tomatoes, diced
• 1 cup fresh Basil leaves, chopped
• Sea Salt and Pepper to taste

Put EVOO in a large soup pot. Heat. Add carrots, leeks, celery, zucchini, onion and garlic. Cover and cook over low heat for 15 minutes or until the veggies are tender. Stir in the thyme. Add lentils, barley nad vegetable broth. Bring to boil. Reduce to simmer for 30 minutes. Add tomatoes and basil and season with salt and pepper and simmer for 10 minutes. If needed add more veg broth. Serve warm with crusty bread.