Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.

Add minced garlic and cook for another minute, stirring often to avoid burning.

Stir in the tomato paste and smoked paprika, cooking for 1–2 minutes.

Incorporate the baby potatoes, carrots, parsnips, and mushrooms, coating them in the tomato base.

Pour in the vegetable broth, then add lentils and thyme. Bring to a simmer.

Cover and cook on low for 30–35 minutes, until the vegetables and lentils are tender.

Taste and adjust seasoning by removing the lid. Mash a few potatoes for a thicker stew.

Serve hot, garnished with thyme or a drizzle of olive oil.