Place rice and 1 cup water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.

Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a skillet over medium heat, and stir in onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.

Mix rice, lentils, and vegetables in a casserole dish. Top with remaining tomato sauce and sprinkle with remaining basil, oregano, and cumin.

Bake in the preheated oven until bubbly, about 30 minutes.