Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the ground turmeric, cumin, coriander, and smoked paprika. Stir well to combine and toast the spices for 30 seconds.

Add the rinsed lentils, diced carrot, and zucchini to the pot, stirring to coat with the spices.

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

Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the lentils are tender and begin to break down.

Stir in the coconut milk, lemon juice, and lemon zest, cooking for another 5 minutes to meld the flavors.

Season the soup with salt and pepper to taste. Adjust the lemon juice if desired for brightness.

Remove from heat and serve warm, garnished with fresh cilantro and lemon wedges if desired.