1. In a large nonstick saucepan, heat oil over medium-high heat. Saute onions and garlic until translucent (5-6 minutes).
2. Add carrots, celery, bell pepper, sun-dried tomatoes, basil, and oregano. Cook until red bell pepper is just softened, stirring occasionally (8-10 minutes). Add tomato paste and cook until fragrant (1 minute).
3. Deglaze pan by stirring in broth and tomatoes. Bring to a boil. Stir in barley and lentils. Reduce heat to low and simmer until barley and lentils are tender, stirring occasionally (1 1/2 hours).
4. Garnish with parsley to serve.