Heat oil in a large soup or stock pot. Add the chopped onion, minced garlic, the carrots, and the celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.
Add salt, pepper, garlic powder, Italian seasoning, and turmeric. Stir, coating veggies for 1-2 minutes
Add water, boullion, bay leaf, lentils, and barley. Stir until boullion dissolves. Bring to a simmer.
Add tomatoes and cook for another 20-30 minutes. Adjust spices to taste.
Remove bay leaf and serve with a toasted piece of whole grain bread!