To sprout lentils, pick through them, rinse, then cover with water and soak overnight.
In the morning drain and rinse, let them sit in a colander during the day, rinsing and draining once more (they should be ready to use that evening).
Sauté onion in olive oil until soft, then add carrots, celery, paprika, and thyme. Cook until softened (a couple of minutes).
Add garlic and cook another minute.
Add rinsed lentils and stir.
Add tomatoes and vegetable stock. Bring to a boil, then reduce heat to simmer until lentils are tender (about 25 minutes).
Add red wine, season to taste with salt and pepper.
Serve with rustic sourdough bread. Freezes well.