Bring 2 3/4 cups water and 3 vegetable bouillon cubes to a boil in a saucepan.

Add 1 1/2 cups brown rice and stir.

Reduce heat, cover, and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.

Heat 2 tablespoons vegetable oil in a stockpot over medium-high heat.

Cook 1 chopped zucchini and 1 chopped white onion until tender, about 5 minutes.

Stir in 1 1/2 tablespoons cumin, 2 teaspoons dried oregano, 2 cups dry brown lentils, and about 6 cups water gradually.

Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.

Preheat oven to 375 degrees F (190 degrees C).

Mix the cooked rice together with the lentils, and season to taste with salt and pepper.

Stir in 3/4 of the grated Cheddar cheese.

Transfer the mixture into a 9x13 inch pan.

Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.

Bake in the preheated oven until the cheese has melted, about 10 minutes.