1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, cooking until the onion becomes translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
3. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.
4. Meanwhile, place the chopped potatoes in a separate pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
5. Drain the potatoes and return them to the pot. Add the milk and butter, mashing until smooth. Season with salt and pepper to taste.
6. Once the lentils are cooked, season the stew with salt and pepper. Serve the stew over a generous helping of mashed potatoes, garnished with fresh parsley.

From my kitchen to yours, this recipe is all about embracing the process. Don’t worry if your counters get messy—it’s a sign of love being cooked up!