Heat oil in Dutch oven over medium high heat then sauté onion, zucchini, carrot and celery about 8 minutes. Add garlic and sauté 1 minute more. Pour in vegetable broth and stir in lentils, garley, cumin, parsley and chili powder.
Bring soup to boil then reduce heat and simmer 25-30 minutes or until lentils are tender.
Stir in fresh thyme, lemon juice and bouillon cubes, continue cooking about 5 minutes. Add salt and pepper to taste. Enjoy!
Notes
We can't help but fantasize about this healthy soup served alongside a warm, gooey grilled cheese sandwich!