Peel the onion, shallot, garlic cloves and cut them into quarters. To save time, mince them in a food chopper (see step-by-step pictures in post above) or mince them finely with a knife.
Add them to a Dutch oven (or another large pot) with some olive oil and sauté over medium heat.
While the onions are cooking, peel the carrots. Cut them into pieces (no need to be precise) and chop them in a blender (or very finely with a knife). Add them to the pan.
Wash and chop the zucchini. Sauté the vegetables over medium-high heat with a lid on for 5 minutes.
Add the pureed tomatoes and simmer for 10 minutes with the lid on.
Drain and rinse the lentils and add them to sauce. Stir for 2 minutes. Add the tamari sauce, basil and oregano. Adjust the seasoning with salt and pepper.