Heat olive oil and butter in a large heavy pot over medium-low heat. Add onion, leek, carrot and celery. Cook gently for 10 minutes until soft and translucent.

Add the garlic, cook 1 minute. Stir in the tomato paste, cook 2 minutes until darkened.

Pour in the red wine, scraping the bottom of the pot. Reduce by half, about 3 minutes.

Add the lentils, stock, parmesan rind, bay leaves and thyme sprigs. Bring to a simmer.

Cover, reduce heat to lowest possible flame, cook for 25 minutes.

Add the parsnip and swede. Continue to cook, partially covered, for another 25 minutes until the lentils are tender but hold shape and the vegetables are soft.

Discard bay leaves, thyme stems and parmesan rind. Season generously with salt and pepper.

Ladle into warm bowls. Top each with a swirl of olive oil, fresh thyme leaves and a generous grating of parmesan. Crusty bread on the side.