In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
Add barley, basil, pepper and broth. Heat to boiling. Reduce heat to medium-low; cover and simmer 20 minutes or until lentils are tender but still firm.
Stir in all remaining ingredients. Increase heat to medium; cover and simmer 10 to 15 minutes longer or until lentils and vegetables are tender and liquid is almost absorbed, stirring occasionally. If desired, sprinkle individual servings with shredded fresh Parmesan cheese.