In a large saucepan, heat 2 tablespoons of olive oil over medium heat for about 2 minutes. Once the oil shimmers, add 1 chopped onion and sauté until it becomes translucent, approximately 5 minutes.

Next, introduce 2 minced garlic cloves and 2 sliced carrots to the pot, cooking for another 2 minutes until the garlic becomes fragrant.

Add 1 tablespoon of turmeric, 1 teaspoon of paprika, and 2 tablespoons of tomato paste to the saucepan, stirring well to combine.

Introduce 1 cup of brown lentils and 2 diced russet potatoes into the pot, followed by 4 cups of vegetable broth.

Reduce the heat to low, cover the saucepan, and let it simmer for about 35 minutes.

Once cooked, taste the stew and season with salt, black pepper, and 1 teaspoon of Italian seasoning to your preference.