Step 1

Set instant pot to sauté setting.  Add olive oil, onions, carrots, celery and salt.  Saute for 8-1010 minutes, until soft.

Step 2

Add cumin, chili powder and tomato paste, stir until combined, 1-2 minutes.

Step 3

Add broth, water, lentils and bay leaves. Stir until fully mixed. Lock lid in place and set to high pressure for 10 minutes. Allow to naturally release.  Stir in lemon juice.

Step 4

OPTIONAL: Once pressure is released, use an immersion blender to carefully blend until smooth. Remember soup is HOT, so keep a safe distance in case some splashes up.  Always keep the head of the immersion blender fully immersed in the liquid to avoid splatter.

Step 5

Serve with yogurt, lemon wedges and parsley, if desired.