Add the lentils to a saucepan with the stock then bring to the boil and simmer for 20 minutes.
Meanwhile, heat 1 tablespoon of the olive oil in a saucepan and gently fry the pork sausages until cooked. Add the Chorizo to the same saucepan for the last 5 minutes. Set the cooked sausages and Chorizo aside.
Add the shallots, red capsicum, garlic, chilli, paprika and cumin to the saucepan and fry gently for 3 or 4 minutes until the shallots and capsicum begin to soften.
Drain the lentils and add them to the shallots and capsicum in the saucepan. Add the drained chickpeas and remaining olive oil. Stir well and then add the red wine, coriander and parsley, salt and pepper.
Let the wine come to the boil and then stir well to combine everything together. Don't cook too long or all the wine will be absorbed. You don't want that as the dish may turn out too dry. By adding the wine last it will help provide some sauce for the lentils. Serve.