Heat olive oil in a medium soup pot until it slides easily around the pot.
Add in the chopped onion, pepper, celery (including the greens), and carrots. Sauté until soft. Add in the garlic, and cook for an additional minute to reduce the garlic's bitterness.
Add in the green lentils. Stir until combined. Add in the wine, and simmer for 5 minutes to cook off some of the alcohol.
Pour in 32 ounces of vegetable broth. Add in bay leaves, dried chives, ground coriander, salt, pepper, cumin, and a pinch of saffron. Stir to incorporate.
Cover and simmer on low for 1 hour.
Uncover and stir in the white wine vinegar.
Serve with a hearty loaf of bread and fresh butter.