In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper, thyme, and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste, and lentils to the pot. Increase the heat to high, cover, and bring to a boil. Uncover, reduce the heat to moderate, and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
Make Ahead
The soup can be refrigerated for up to 2 days. Let return to room temperature and reheat gently, adding more stock to adjust the consistency if necessary.
Suggested Pairing
This earthy soup needs a forthright, gutsy red with an earthiness of its own, like a Malbec from Argentina.