In a large soup pot, heat oil over medium heat. Add the onions, celery and carrots, cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add the garlic and Bragg Sprinkle seasoning and cook for about 30 more seconds. Pour in the beef broth and water, then add the lentils and sausage. Bring to a boil, reduce heat and let simmer until lentils and vegetables are tender, about 20-30 minutes. Stir in the apple cider vinegar. Check seasonings and add salt to taste.