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cmdandridge
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Sauté chopped onion, carrots, zucchini, and garlic in olive oil until softened.
Add 1 cup red lentils and 2 cups vegetable broth. Simmer until lentils are tender, about 20-25 minutes.
Stir in ½ cup panko breadcrumbs, ¼ cup chopped fresh parsley, and 1 cup shredded mozzarella cheese.
Transfer the mixture to a pie dish lined with parchment paper.
Top with more mozzarella cheese and bake at 350°F (175°C) for 25-30 minutes, or until golden brown and bubbly.
Let cool slightly before slicing and serving.