Lentil Vegetable Soup

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 20 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour until lentils are cooked through. Check seasonings. Add red wine and serve hot - drizzle with olive oil and sprinkle with grated parmesan cheese.