In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned.
Then add the lentils and rice, and stir to combine. Next, add in the cumin, coriander, ginger, salt, and turmeric, and mix well to coat everything in the spices.
Add in the chopped zucchini, potato, and vegetable broth. Cover the pot and cook at a gentle bubble over medium heat for 45 minutes or until the zucchini and potatoes are tender and the rice is cooked.
Finally, add the collards, coconut oil, lemon juice, and peas. Mix well and taste for seasonings, adding more salt or some pepper if needed.
Enjoy your healing bowl of Bangladesh khichuri hot from the pot, and save any leftovers for lunch or dinner the next day.