Set your Instant Pot to the sauté mode and pour in a splash of olive oil. Once heated, add the chopped onion, sliced carrots, and celery, sautéing for 5 minutes until the vegetables are softened and aromatic.

Stir in the minced garlic, cooking for an additional minute until fragrant.

Add in the dry green lentils along with the diced tomatoes, ground cumin, paprika, thyme, salt, and pepper. Stir well to incorporate everything evenly.

Pour in 6 cups of vegetable broth, stirring the mixture to combine all ingredients thoroughly.

Seal the Instant Pot lid securely, making sure the valve is set to the sealing position. Set it to pressure cook on high for 15 minutes.

After the 15 minutes are up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Stir in fresh lemon juice to brighten the soup's flavor and adjust seasoning with additional salt and pepper to taste.

Ladle the soup into bowls and garnish each serving with fresh parsley.