I borrowed a little from several cuisines, but used classic combinations to keep it harmonious.
8 ounces button mushrooms, sliced
1/2 cup red onion, diced
1/2 cup broccoli stalk, chopped
1 poblano pepper, roasted and diced
1 jalapeno pepper, roasted and diced
1/2 a habernero pepper, roasted and diced
3 cloves garlic, sliced
1 inch ginger root minced
1/3 cup red wine
1 tbl canola oil
4-5 cups water
1/2 cup pearl barley
1/2 cup dry lentils
2 tsps paprika
2 tsps cumin
1 tsp cayenne
2 tsps thyme
2 tsps salt
2 tsps black pepper
Roast the peppers in a 450 F oven for 10 minutes.
Add the first two sets of ingredients to a large pot, plus 3 cups of the water and the salt and black pepper. Bring to a boil, uncovered and simmer for about 12 minutes. Until liquid had reduced by 1/3 and the broth is dark color and rich in taste.
Add remaining spices, barley and lentils and another cup of water. Simmer covered for 10 minutes. Remove cover and continue simmering until barley and lentils are al dente, about 7 more minutes. Add additional water as needed to keep the contents of the pot at a soup consistency.
When barley and lentils are al dente, turn off heat. Cover the pot again, leave on the warm burner and allow to sit for 10 more minutes.