1 T olive oil
1 cup onion, chopped, frozen if desired
1/2 tsp. garlic powder

3 cans vegetable broth
3 cups water

3 carrots, sliced
1 cup green beans
1/4 tsp. sage, dried
1/2 tsp. oregano, dried
1/2 tsp. thyme, dried
1/4 tsp. marjoram, dried
1/2 tsp. rosemary. dried
1/2 tsp. basil, dried
1/2 tsp. ground black pepper

1 can diced tomatoes

2 cups lentils
1 cup pearl barley

In 1 T olive oil, brown onion and garlic powder.

Add vegetable broth, 3 cups water,  roux mixture, green beans, carrots, dried seasonings and pepper.

Bring to boil, cover, and simmer for 20 minutes.

Add tomatoes and additional water, if desired. Cook until lentils are tender, about another 20 to 25 minutes. This is a thick stew. Add water if you prefer more liquid.

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