Wash red lentils and soak in water for 15 minutes.

Prepare all other ingredients while lentils soak.

Drain the soaked lentils and set aside.

Heat olive oil in a heavy saucepan.

Sauté chopped onion, crushed garlic, and grated ginger until the onion is translucent.

Stir in turmeric, cumin, and chili powder; sauté for 1 minute.

Add the drained lentils, diced zucchini, diced carrot, vegetable stock, salt, and pepper to the saucepan.

Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, or until vegetables are almost tender, skimming off any scum as needed.

Add linguine pieces and simmer for another 10-15 minutes, or until the pasta is al dente.

Ladle into bowls and garnish with chopped cilantro and a dollop of cream, sour cream, or Neufchatel cheese, if desired.