In a large saucepan, heat 1 teaspoon of olive oil over medium heat. Add 1 cup of chopped onion and 3 minced garlic cloves, sauté for about 5 minutes until translucent.

Stir in ½ teaspoon of turmeric, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Cook for another minute.

Add 1.5 cups of dry brown lentils, 1 cup of sliced carrots, 2 tablespoons of tomato paste, and 4 cups of vegetable broth. Bring to a boil.

Reduce heat to low and simmer uncovered for about 35 minutes, stirring occasionally until lentils and vegetables are tender.

Gently stir in 2 cups of cubed russet potatoes and ½ tablespoon of Italian seasoning. Cook for an additional 10 minutes, uncovered.

Taste and adjust seasoning if necessary. Serve the steaming stew in bowls.