canned diced tomatoes
salt and pepper
Heat the oil and add onion and carrots; cook until the vegetables begin to soften. Add the garlic and cumin. Stir in lentils, broth, tomatoes, brown sugar and cinnamon stick; bring the soup to a boil.
Reduce the heat to maintain a simmer and add barley. Cover and cook until the barley is tender. Stir in the chard, cover, and cook until tender. Add the parsley and season to taste before serving.