In a large saucepan, heat the 1 tbsp of extra virgin olive oil.
Add the onions, carrots, and garlic. Add a pinch of salt and some ground black pepper. Saute, stirring frequently, until the onions are translucent.
Add the lentils, red pepper flakes, garam masala, and cumin. Stir well to mix. Add salt to taste. Let the lentils heat through, then mix in the tomatoes and dry orzo and stir well to mix.
Pour the mixture into a large 9 by 12 inch baking dish. Add 2 ¼ cups of boiling water. Cover with aluminum foil and bake in a preheated 350-degree oven for 30 minutes.
While the pasta is baking, get the breadcrumb topping ready. Mix the breadcrumbs, yeast, coriander, oil, salt and pepper in a bowl.
After the pasta has baked for 30 minutes, remove the aluminum foil and sprinkle on the topping evenly.
Return to the oven and bake another 20 minutes until the breadcrumbs are golden.