fresh parsley & lemon slices (optional; for serving)
In the stainless steel bowl of the Instant Pot, combine the onion, carrots, celery, diced tomatoes along with their juices, garlic, cumin, curry powder, cayenne (if using), lentils, salt, pepper, and water.
Secure the lid and move the steam release valve to Sealing. Use the Manual or Pressure Cook button to cook for 10 minutes at high pressure. It should take roughly 15 minutes for the pot to come to pressure, so the screen will read ON until then.
When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, it’s safe to remove the lid.
Give the soup a stir to make sure the lentils and vegetables are tender, then stir in the chopped fresh spinach. The greens should wilt quickly in the hot soup. Season with additional salt to taste, then serve warm with slices of lemon or freshly chopped parsley on top, to help brighten the flavor even more.
Leftover soup can be stored in an airtight container in the fridge for up to a week.