Place carrots, tomato, parsley roots, onion and parsnip in a food processor and pulse to chop the vegetables.

Heat oil in a six-quart stockpot. Add vegetables and lentils. Sauté five minutes or until fragrant. Push vegetables to the side and add flanken to the pot. Brown the flanken on all sides.

Add barley, salt and pepper and potatoes. Fill the pot 7/8 full with water. Add tied parsley. Lower the flame and cook two hours, stirring occasionally. Soup will be thick; add water if necessary. Taste and adjust seasonings. Remove parsley.

Serve immediately or freeze up to three months.