# What You'll Need:
→ Lentils
01 - 1 cup green lentils, rinsed
02 - 3 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced
08 - 1 red bell pepper, chopped
09 - 1 zucchini, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup mushrooms, sliced
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon salt
17 - 2 tablespoons tomato paste
18 - 1 bay leaf
→ Topping
19 - 1/2 cup grated Parmesan cheese, optional
20 - 1/4 cup fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, sauté for 3 to 4 minutes until softened and fragrant.
03 - Add diced carrots, celery, bell pepper, zucchini, sliced mushrooms, and halved cherry tomatoes. Cook for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in rinsed lentils, tomato paste, dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour in vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender but not mushy.
06 - Remove bay leaf from the lentil mixture. Transfer the entire contents to a large ovenproof baking dish.
07 - Sprinkle grated Parmesan cheese evenly over the lentil mixture if desired.
08 - Bake uncovered in the preheated oven for 25 minutes, until the top is golden brown and the mixture is bubbling at the edges.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
