Preheat the oven to 375°F (190°C).

In a medium oven-safe skillet, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until translucent.

Stir in minced garlic and cook for 1 minute. Add diced carrot and cook for 3–4 minutes until softened.

Sprinkle in ground cumin, coriander, turmeric, paprika, and salt. Toast for about 1 minute until fragrant.

Fold in rinsed red lentils and long-grain white rice, mixing well.

Pour in vegetable broth and bring to a gentle simmer for about 5 minutes.

Stir in diced tomatoes and cook for an additional 1-2 minutes.

Cover and transfer to the preheated oven. Bake for 30–35 minutes, until lentils and rice are tender.

Remove from the oven, let cool for a few minutes, and fluff with a fork. Stir in chopped parsley.

Optional: Sprinkle grated Parmesan cheese and black pepper before serving.