Rinse the lentil, drain water and keep aside.
Heat oil a heavy bottom soup pot. Add minced garlic followed by chopped Onion. Saute for a minute.
Add bay leaf, chopped celery, Chopped Carrot. Saute 1 -2 minutes, until the mixture is aromatic.
Stir in rinsed lentil and 2 cups warm stock to the pot. Add Italian seasoning, salt and pepper.
Once the mixture comes to a boil, lower heat and cover. Let it cook covered for 15 minutes.
After 20 minutes, the lentil would have almost half cooked. Stir in tomatoes, zucchini and chopped pepper. Mix well.
At this point check the consistency and add a cup of more stock if required.
Cover and let it cook for another 10-12 minutes.
At the end of cooking, the lentils would have are cooked and are soft and tender,
With the back of the ladle smash few lentils. This step is to make the soup thick and creamy without adding any cream or thickening agent. Instead, you can also use an immersion blender and pulse it a few times.