Cover lentils with boiling water in a large bowl and let sit for 15 minutes.

Drain the lentils.

Heat olive oil in a large stockpot over medium heat.

Saute onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until vegetables are translucent and tender.

Add celery and carrots and saute for another 10 minutes.

Add vegetable stock, tomato paste, and drained lentils, then bring to a boil.

Reduce heat and simmer uncovered for 1 hour, or until lentils are cooked through and tender.

Check seasonings.

Add red wine and simmer briefly.

Serve hot.