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In a large pot, heat the olive oil over medium heat. Add the beef and brown on all sides.
Remove the beef and set aside. In the same pot, sauté the onion, garlic, carrots, and celery until softened (about 5 minutes).
Stir in the tomato paste (if using), paprika, thyme, salt, and pepper. Cook for 2 minutes.
Return the beef to the pot, add the lentils, bay leaf, and beef broth. Bring to a boil.
Reduce heat, cover, and let it simmer for 45–60 minutes or until the lentils and beef are tender.
Remove bay leaf, adjust seasoning if needed, and serve hot.
Serving and storage tips:
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