In a large saucepan, fry the onion in the olive oil over a low-medium heat until soft - around 5 mins.

Add the garlic and cook for 1 minute.

Add the celery, capsicum, grated carrot and zucchini, stir, and then place a lid on the saucepan and cook, covered for another 5-10 minutes, until tender.

Stir in the tomato puree before adding the tinned tomatoes, green lentils, water (or stock), bay leaf, ground cumin, ground coriander, allspice and season with salt and black pepper.

Turn the heat up, bring to a gentle boil then turn the heat down and simmer for 40-45 minutes.

Remove the bay leaf before serving.

Serve straight away, or store in fridge or freezer.