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Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 - 5 minutes).
Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for about 20 minutes, or until the lentils are tender. Add peeled and diced tomato, minced garlic, and dried oregano. Season with salt and freshly ground black pepper. Cook for another 15 minutes, or until the lentils are done.
Stir in the browned sausage to the lentil soup.
Just before serving, sprinkle some freshly chopped parsley.