1. Saute onions and carrots in large, heavy pot over medium-low heat; cook stirring occasionally, for 8 minutes. Add garlic and cook 2 minutes longer, stirring. Add cumin and cook 1 minute longer. 2. Add lentils, broth, tomatoes with juices, brown sugar, and cinnamon stick. Bring mixture to boil, reduce heat slightly and cook for 5 minutes, partially covered. Add barley, cover partially, cook for 45 minutes, stirring occasionally. 3. Stir in parsley and season to taste with salt and pepper. Serve in shallow bowls with dollop of yogurt. MY NOTES: The cinnamon adds great flavor! I forgot to add the parsley and it tasted fine without. I didnt add extra salt or pepper because the broth had enough and it seemed to have a zippy enough taste without it. Posted to fatfree digest by "Bette Kindman-Koffler" <bettek-k@worldnet.att.net> on Nov 16, 1998,
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