Rinse and drain lentils. Set aside. In a large saucepan, cook the onion and garlic in butter until tender, but not brown. Stir in the lentils, water, oregano, basil, bullion granules, rosemary, and pepper. Bring to boil, then reduce heat and simmer, covered, for 30 minutes. Stir in the ham, carrots, and uncooked barley. Simmer covered, for about 20 minutes more or till carrot slices are tender. Stir in the undrained tomatoes and heat through.