Rinse lentils thoroughly under cold water.

In a large saucepan, combine rinsed lentils, vegetable stock, red wine, crushed tomatoes, sliced carrot, chopped onion, sliced celery, and minced garlic.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan, and simmer for approximately 25 minutes.

Continue simmering until the lentils are tender and cooked through.

Ladle the soup into individual bowls.

Sprinkle each serving with grated Parmesan cheese before serving.