Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
While lentils are soaking, prepare other ingredients for use.
When everything is ready, drain lentils and set aside.
Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.