Heat the oil in a large stockpot and mix in the onions, carrot, parsnip, celery, potato and leek. Stir over a medium heat until tender.
Place lentils, tomatoes, stock, bay leaves, Worcestershire sauce and wine in the saucepan. Stir and bring the mixture to the boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the coriander and serve.