Heat the oil in a large stockpot, and sauté the celery, onion, and garlic until tender.
Stir in the broth, lentils, barley, oregano, thyme, and salt and pepper.
Bring to a boil. Then reduce the heat, cover, and simmer for about 40 minutes, or until the lentils and barley are almost tender.
Add the tomatoes, carrots, lemon juice, molasses, and red wine vinegar. Simmer for 15 minutes, or until the carrots, lentils, and barley are tender. Adjust liquid and seasonings if needed.