Lentils with Roasted Broccoli and Lemony Bread Crumbs

Name: Lentils with Roasted Broccoli and Lemony Bread Crumbs
Ingredients: 6 tablespoons extra-virgin olive oil , divided, plus extra for drizzling; 1 onion , chopped fine; ¾ teaspoon table salt , divided; 2 garlic cloves , minced; 1 teaspoon minced fresh thyme or ½ teaspoon dried; 12 ounces (1¾ cups) dried lentilles du Puy (French green lentils), picked over and rinsed; 3¾ cups water; ½ cup panko bread crumbs; 2 teaspoons grated lemon zest; ½ cup balsamic vinegar; 2 pounds broccoli , florets cut into 1-inch pieces, stalks peeled and sliced lengthwise into ½-inch thick planks