Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

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

Add sliced carrots and cubed potato, followed by turmeric, Italian seasoning, paprika, salt, and black pepper. Sauté for 5 minutes.

Introduce lentils and tomato paste, stirring well to coat.

Pour in vegetable broth and stir to combine, scraping the bottom of the saucepan.

Once boiling, reduce heat to low, cover, and let simmer for 35 minutes until lentils are tender.

Give a final stir before serving hot, optionally adding vinegar or lemon juice.