In a large pot over medium heat, sauté the onion in the olive and toasted sesame oils until lightly browned. (About 5-6 minutes)

Add the garlic, paprika, and sage and stir until fragrant.

Add the diced potatoes, rinsed lentils, vegetable broth (6 cups if you're just making a stew, 8 cups if you plan to puree it). Make sure the liquid covers the potatoes. If not, add more water/broth.

Add bay leaves, parsley, and oregano.

Bring to a boil then lower heat to medium low and simmer for about 30 minutes until the potatoes are fork tender and the lentils are soft.

Add salt to taste, add more water if too thick for your liking.

Puree if you'd like, or keep as a hearty stew. Garnish with lemon pepper and serve.