Heat a large pot on medium heat. Once hot, add the oil, chopped onions, carrots, celery, salt, and cook for 3 minutes.
Add the roasted tomatoes, lentils, garlic powder, basil, thyme, pepper, paprika, and chili powder to the pot. Stir until well combined. Pour the vegetable broth in the pot and bring soup to a boil.
Once the soup starts to boil immediately turn the heat down to medium heat and simmer for 15 minutes. Add the zucchini, lemon, and simmer for an additional 15 minutes.
Taste soup and add additional seasoning (salt, pepper, dried herbs) if needed.
Divide into soup bowls, eat, and enjoy!
Leftovers can be kept in the refrigerator in an airtight conatiner for 3-4 days.