Rinse lentils and combine with 4 cups water, turmeric, cumin, ginger, and garlic powder in a pot.

Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.

Heat olive oil in a separate pan and sauté zucchini until tender.

Puree half of the cooked lentils with an immersion blender or in a regular blender.

Add the pureed lentils, sautéed zucchini, and remaining 1 cup of water to the pot.

Simmer for another 15 minutes.

Stir in lemon juice and season with salt to taste.

Serve warm.