Rinse the lentils under cold water.
Grate the zucchinis. Press them with your hands to remove excess water. Let it sit in a strainer over the sink.
Peel and dice the onion. Peel and crush the garlic.
Heat a large saucepan with olive oil. When hot, sauté the onion and the garlic over medium heat until transparent.
Add the lentils, the pureed tomatoes, the coconut milk and the water to the saucepan. Stir well. Cook over medium heat for 10 minutes with the lid on.
Remove the lid, give it a stir and cook for 5 more minutes.
Add the zucchini and the spice blend. Season with salt. Let simmer 5 more minutes. Serve alone, or with rice/chickpeas/gluten free wraps.