Step 1

The the olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots and sauté until they begin to develop a golden crust (aproximately 5 minutes).

Step 2

Add the onions and sauté until they begin to turn translucent (aproximately 5 minutes). Reduce heat to medium.

Step 3

Add the garlic and cook for 30-60 seconds. Add the sliced mushrooms and cook until they begin to soften. NOTE: all the vegetables will finish cooking during simmering.

Step 4

Add dry lentils, chopped potato, tomato sauce, smoked paprika, dry oregano, bay leaves, thyme sprigs, vegetable broth, salt and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.Remove the bay leaves and thyme before serving.