• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• ⅔ cup pearled barley
• ⅔ cup small brown lentils, such as castelluccio or colfiorito
• ⅓ cup white wine
• 2 cups vegetable broth
• 2 cups water
• Salt
• Freshly ground black pepper

In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook, stirring occasionally, until vegetables are softened, about 7 minutes.

Stir in barley, lentils and wine. Cook until wine has evaporated, then add broth and water. Bring to a gentle simmer, reduce heat to low and cook until soup is thick, and barley and lentils are tender, about 30 minutes; season with salt. Serve hot, drizzled with oil and sprinkled with pepper.