In saucepan, combine water or broth, rinsed lentils, garlic, herbs/spices, wine, vinegar, soy sauce and Worcestershire sauce. Bring to a boil, turn heat down to med-low and simmer 20ish minutes. (If using kale and carrots, add carrots at the beginning, but don't add kale until the last 10 minutes). Add more water/broth if necessary.
Stir in lemon juice, and salt/pepper once lentils are tender.