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Heat a large skillet over medium heat and add the sausage. Cook, stirring to crumble, until browned, about 8 minutes. Transfer to a 5- to 8-quart slow cooker using a slotted spoon. Drain the fat and return the skillet to the stove.
Add oil to the skillet along with carrots, celery, and onion, and cook over medium heat, stirring often, until softened, about 5 minutes.
Add salt, garlic, cumin, coriander and paprika and cook until fragrant, about 1 minute.
Stir in tomato paste and cook for 1 minute.
Pour in 2 cups of the broth, stirring to release any stuck-on bits on the bottom of the skillet then transfer to the slow cooker along with lentils with remaining broth.
Cover and cook on Low until the lentils are tender, 6 to 8 hours.
Season to taste with salt and pepper.
Portion into bowls, garnish with Parmesan cheese, and serve with lemon wedges.