In a large soup pot heat the 2 tsp of oil (or 3 tbsp broth) on medium heat and then add the onion and celery. Cook until the onions begin to sweat and become translucent, approximately 5 minutes. Stir frequently. Add the cabbage, tomatoes and garlic and cook for one minute. Add the 8 cup of broth, 4 cups of water, 1 cup of wine, and 1 tsp dried sage, 1 tsp dried oregano, and salt and pepper to taste, and bring to a boil. Reduce the heat to low and add the 1 cup of lentils. Cook at a low boil for 30 minutes or until the lentils are tender.