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Preheat oven to 200°C / 400°F and line a pie dish or baking dish with parchment paper
Heat a drizzle of olive oil in a large pan and cook the chopped onion and garlic for a few minutes until soft
Add the smoked paprika and let it bloom for about 30 seconds
Stir in the carrots, rinsed red lentils and vegetable broth. Simmer for 10–15 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed. Season with salt and pepper
Transfer the lentil mixture to a bowl. Add the flour, grated cheese, and eggs, and mix until combined
Pour the mixture into the prepared pie dish and sprinkle extra cheese on top
Bake for 20–25 minutes, until set and golden
Let the pie cool for 5–10 minutes before slicing so it holds its shape
Thinly slice the cabbage and toss with olive oil, lemon juice, salt, and pepper
Slice the warm lentil pie and serve with the fresh cabbage slaw