In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrots and celery and cook for 3 minutes until softened. Mince in the garlic cloves and let cook another 3 minutes until fragrant.
Add in the diced ham, salt, pepper, oregano, cumin, paprika and red pepper flakes. Stir together and cook for 1 minute. Pour in the red and green lentils, chicken broth, water and bay leaf. Stir together and bring to a boil. Lower to a simmer and cook for 30 minutes, stirring occasionally, until lentils are softened.
Add in the apple cider vinegar, stir and let cook another 2 minutes. Serve!