Put a large Dutch oven or heavy soup pot on the stove over medium-high heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the ground beef to the pot. Cook for 5 to 6 minutes, breaking it into small pieces with a wooden spoon, until it is browned and no longer pink.

Use a slotted spoon to transfer the browned beef to a plate. Leave the fat in the pot.

Add the chopped onion, diced carrots, and diced celery to the pot. Add about 1/2 teaspoon of the salt. Cook over medium heat for 5 minutes, stirring often, until the vegetables soften and look glossy.

Add the dried oregano and smoked paprika to the pot. Stir for 30 seconds so the spices bloom in the hot vegetables.

Return the browned beef and any juices from the plate to the pot.

Add the rinsed lentils and rinsed barley to the pot. Stir for 1 minute so they are coated with the beef and seasonings.

Pour the beef broth into the pot. Stir well and scrape the bottom of the pot to loosen any browned bits.

Raise the heat and bring the pot to a boil.

Once the broth is boiling, lower the heat to medium-low. Cover the pot partway with a lid and simmer for 25 minutes, stirring once or twice so the barley does not stick on the bottom.

Add the crushed tomatoes to the pot. Stir until the tomatoes are fully mixed into the broth.