To sprout lentils, soak them for 8 hours, drain the water and rinse. Leave covered at room temperature for 2 days, making sure to rinse the lentils 2-3 times a day. Once the lentils begin to sprout, they are ready. They can be stored in the refrigerator for up to 5 days, making sure to rinse them once daily.

Place pre-cooked pearl barley, raw potatoes strips and sprouted lentils into a pot of boiling salted water.

Place dill pickle strips into a frying pan, cover with lid and let simmer in their own juice for 10 minutes. Remove from heat, add half the vegetable oil, stir, and let stand for a few more minutes.

In another frying pan, place chopped onion and thinly stripped carrots. Cover and let simmer in their own juice for about 5 minutes, stirring occasionally. Remove from heat and add the second half of the vegetable oil. Stir and let stand for a few more minutes.

Place onions and carrots in the pot with the barley, lentils and potatoes. Let them cook for 20-30 minutes until the potatoes are ready.

Add pickle strips and finely chopped tomato. Bring to a boil.

Add 2 slices of lemon, garlic granules, and chopped olives.

Return to a boil, remove from heat, and allow to sit for 10 minutes.

Garnish with finely chopped dill and parsley and fresh lemon slices.