Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.