Heat the olive or coconut oil in a large pot over medium heat.

Add the onion and sauté until softened and translucent, about 3-4 minutes.

Stir in the garlic and grated ginger, cooking for another minute until fragrant.

Add the turmeric, cumin, coriander, and paprika, stirring to coat the onion mixture in the spices.

Pour in the vegetable broth and bring to a gentle boil.

Add the red lentils, diced carrots, and zucchini to the pot. Reduce the heat to low and let simmer for 20-25 minutes, or until the lentils and vegetables are tender.

If desired, stir in the coconut milk for added creaminess and let it heat through for a few minutes.

Add the lemon juice and zest, stirring well to combine. Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh cilantro or parsley, for a nourishing and vibrant soup.