In a large pot, heat the oil over high heat. Add the onion, carrots, celery and garlic. Reduce the heat to low and sauté until the vegetables are softened, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add the lentils, thyme, nutmeg, pepper, and salt and stir to combine. Add the broth and water, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Stir in the vinegar and serve.
In a large pot, heat the oil over high heat. Add the onion, carrots, celery and garlic. Reduce the heat to low and sauté until the vegetables are softened, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add the lentils, thyme, nutmeg, pepper, and salt and stir to combine. Add the broth and water, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Stir in the vinegar and serve.
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