Rinse lentils under cold running water in a fine mesh strainer to remove any debris.

In your Instant Pot, select the sauté function and heat olive oil until shimmering. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Toss in the minced garlic and grated ginger, stirring for another 2 minutes.

Sprinkle in the turmeric, cumin, coriander, salt, and pepper. Stir for about one minute.

Add the rinsed lentils and vegetable broth. Give everything a stir and bring to a boil.

Once boiling, secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.

Let the pressure naturally release for 10 minutes before performing a quick release.

Open the lid and stir in the diced tomatoes and chopped kale or spinach. Let sit for 5 minutes on sauté function.

Remove from heat and stir in fresh lemon juice.

Ladle into bowls and garnish with fresh cilantro or parsley if desired. Enjoy!