Turn the Instant Pot on and hit "Sauté" , add the olive oil and heat
Add the chopped onion, celery and carrots. Sauté until the vegetables begin to soften - about 5 minutes
Add the cumin, turmeric and paprika. I love using half-sharp paprika as it gives the soup a nice kick. If you want it milder, use mild paprika. Sauté until the spices begin to smell great - 1-2 minutes
Add the chopped garlic and sauté for 30 seconds
Add the canned tomatoes and stir to loosen all the good bits on the bottom of the pan
Add the lentils
Give it all a stir
Add the chicken broth (or vegetable broth for a vegetarian/vegan option) and kale or spinach (I used the last of the kale from my hot mess of a garden)
Place the top on the Instant Pot, be sure the knob is set to sealed, hit Manual and set the pot to 15 minutes on high pressure
Let the Instant Pot release pressure naturally. This will take about 15 minutes, open the lid and the enjoy the wonderful aroma of this hearty soup.
Serve with a sprinkle of parmesan cheese and enjoy!
Refrigerate the leftovers for up to a week. It tastes even better the next day for lunch!