In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

Chop the onions, leeks. Mince the garlic and thyme.In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Chop celery and carrots. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock (vegetable stock for vegetarians), tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa (only to the pot with chicken stock) and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.