In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of chopped onions and sauté for about 5 minutes until they become translucent and fragrant.

Stir in 2 minced garlic cloves and 1 cup of sliced carrots. Cook for another 3-4 minutes until the carrots become slightly tender.

Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of paprika, stirring for about 1 minute.

Mix in 2 tablespoons of tomato paste, then add 1 cup of dry brown lentils and 2 cups of cubed russet potato.

Next, add 4 cups of vegetable broth or water along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir well.

Once boiling, reduce the heat to low, cover the pot, and let the lentil stew simmer for about 35 minutes.

After 35 minutes, taste and adjust the seasoning as needed. Serve hot and enjoy!