Heat oil in a large sauce pot or cast iron pot, over medium heat, add onion and sauté until softened about 3-4 minutes. Add mushrooms and cooked until the water has released, then add garlic and sauté for another minute. Stir in sweet and smoked paprikas.
Add red pepper, carrots, tomato paste, diced tomatoes, potatoes, vegetable broth, lentils, salt and pepper.
Once the liquid starts to come to a slow boil, reduce to a simmer. Cook with lid paritally on for 30 minutes, until the vegetables are tender. Stir occasionally while it's cooking. Then add lemon juice, yogurt, red pepper flakes if desired and 2 tablespoons of parsley. Taste and add seasoning if needed.
Garnish with chopped parsley, scallions and/or dill. Serve with vegan sour cream, crusty bread or rice or pasta if desired.
