In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add one chopped medium onion and sauté for about 5 minutes, stirring frequently until the onion turns translucent and fragrant.

Next, add 3 minced garlic cloves along with ½ teaspoon of turmeric and 1 teaspoon of paprika. Stir the mixture and continue cooking for another minute.

Stir in 2 tablespoons of tomato paste, mix it well with the aromatic base, then add 2 chopped medium carrots and 1 cubed large russet potato, stirring everything together.

Now add 1 cup of dry brown lentils and pour in 4 cups of vegetable broth. Bring everything to a rolling boil, then reduce heat to low and cover.

Add ½ tablespoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of ground black pepper, stirring well. Maintain the simmer for about 35 minutes.

After cooking, taste the stew and adjust the seasonings if needed, then consider adding a splash of vinegar or lemon juice before serving.