Set a large heavy pot or Dutch oven on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion and diced carrots to the pot. Cook for 5 to 6 minutes, stirring now and then, until the onion looks soft and the carrots start to lose their raw edge.

Add the ground turkey to the pot. Break it into small pieces with a wooden spoon.

Cook the turkey for 5 to 6 minutes, stirring often, until it is no longer pink and the small pieces look cooked through.

Add the tomato paste, smoked paprika, ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. Stir for 1 minute so the tomato paste darkens slightly and the spices smell fragrant.

Add the rinsed lentils to the pot and stir them through the turkey and vegetables.

Pour the chicken broth into the pot.

Add the crushed tomatoes to the pot and stir well to combine everything.

Raise the heat to medium-high and bring the stew to a boil.

When the liquid is boiling, lower the heat so the stew bubbles gently. Partly cover the pot with a lid.

Simmer for 20 to 25 minutes, stirring once or twice, until the lentils are almost tender but still have a little bite in the center.