Combine lentils, barley and beef broth in a large stockpot or Dutch oven (you can make this in a slow cooker as well). Bring to a boil over medium high heat, then reduce heat and simmer ingredients for 30 minutes.

Dice onion and celery while lentils and barley are simmering.

Place ground beef into a large frying pan and brown the meat over medium heat. Cook until juices run clear and meat is no longer pink.

Add beef, celery, onion, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper to the large pot. Break up tomatoes with a wooden spoon.

Bring mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened.  Remove bay leaf before serving.

TIPS

This soup goes great with a fresh loaf of crusty bread!