In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Once hot, add one chopped onion and sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Add 2 sliced carrots and 1 cubed russet potato to the pan. Cook for about 5 minutes, stirring gently.

Stir in 2 tablespoons of tomato paste, 1 teaspoon of turmeric, and 1 teaspoon of Italian seasoning along with a pinch of paprika, salt, and ground black pepper. Cook for 2 minutes.

Mix in 1 cup of dry brown lentils and 4 cups of vegetable broth. Bring to a boil, then reduce heat to low.

Cover the pot and let simmer for 30 minutes, stirring occasionally, until lentils and potatoes are tender.

Taste and adjust seasoning if needed. Optionally add a splash of vinegar or fresh lemon juice before serving.