While the lentils and rice are cooking, grate the carrot and zucchini, and finely chop the red onion, garlic, and parsley. Set parsley aside. Bring olive oil in a medium sized saucepan to medium-high heat, and add carrot, zucchini, red onion, and garlic. Season with salt and pepper and cook until the onion is translucent – about 8 minutes. Set aside.