In large stock pot over medium heat, add olive oil and bacon. Cook bacon until crispy, about six minutes. Remove, set aside. Discard most of the bacon fat, leaving about 1 tablespoon worth in the pot.
Add the onions into the pot over medium heat for four to five minutes. Then add carrots and celery. Cook an additional five minutes or until carrots are soft.
Add garlic and cook an additional two minutes.
Add red wine and tomato paste and stir frequently, for about three minutes (wine should be simmering and texture may thicken due to paste).
Add sprigs of thyme, bay leaf, stock, sausage, bacon and lentils. Stir together.
Bring to a boil and then reduce to a simmer for approximately 25 minutes, covered, or until lentils are tender, but still slightly al dente. Stir occasionally. (Add more stock if you find the liquid level get too low as needed) Even if the sausage was slightly undercooked, the time in the simmer will finish it off and impart a beautiful smoky flavor to the broth.
Salt and Pepper to taste, serve in your favorite soup bowl with crusty bread.