Preheat oven to 400 F (200 C). In medium pot, bring lentils, water, turmeric, and bay leaf to a boil. Reduce to medium-low and simmer, covered, for 20 minutes, or until lentils are tender. Drain well. Transfer to medium bowl and stir in 1/2 tsp (2 mL) salt. On rimmed baking sheet, toss whole garlic cloves, onion, fennel, carrots, and zucchini with 2 tsp (10 mL) olive oil, black pepper, and remaining 1/2 tsp (2 mL) salt.