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Heat the olive oil in a large saucepan over medium heat.
Add the onion and garlic and cook for 5 minutes, but do not allow to colour.
Add the carrots and cook for 3 minutes, then add the zucchini and cook for a further minute.
Add the stock, lentils and rice and bring to the boil.
Reduce the temperature to medium-low and cook for 25–30 minutes, or until the lentils have disintegrated and the other ingredients are starting to break down.
Add the turmeric and cumin and cook for 5 minutes to balance out the flavours.
Season with salt and pepper to taste, and add chilli flakes if you like a bit more of a kick.
Remove from the heat and blend to desired consistency (or leave as-is).
Serve with parsley (or other garnish) sprinkled on top.