Heat oil in saucepan; add onions and stir to coat. Lower heat and sauté for about 10 minutes or until they begin to brown. Add lentils, garlic, parsley, white wine, beef broth and water. Raise heat and bring to a boil. When boiling, lower heat and simmer for about 1 hour until lentils are mushy. Add salt and pepper; cook for 30 minutes.