In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 5 minutes until translucent.

Stir in diced carrots and russet potato, along with turmeric and paprika. Cook for an additional 3-4 minutes.

Add dry brown lentils, tomato paste, and vegetable broth. Sprinkle in Italian seasoning, salt, and pepper to taste. Stir well.

Bring to a boil, then reduce heat to low. Simmer uncovered for 30-35 minutes, stirring occasionally.

Once lentils are tender, taste and adjust seasoning. Add vinegar or lemon juice if desired before serving.