Using the sauté function on high, heat oil in the inner pot for about 1 minute, until shimmering. Add the onion, carrots, celery and cook for about 5 minutes, until fragrant and onions are turning translucent. Season with a little salt and pepper while cooking.

Stir in the roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt and pepper. Secure the lid and cook on high pressure for 15 minutes.

Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Remove bay leaves, stir in vinegar, taste and add additional salt and pepper, if needed.

Ladle soup into bowls and serve with toppings of choice. I personally love adding fresh parsley and a splash of sriracha.

Heat oil in a large soup pot over medium-high heat. Add the onion, carrots and celery to the pot, stirring frequently for 8-10 minutes or until onions are soft and translucent. Season with a little salt and pepper while cooking. 

Add roasted garlic, lentils, broth, diced tomatoes, tomato paste, oregano, thyme, paprika, cumin, nutmeg, bay leaves, salt and pepper.

Bring to a boil, then reduce heat, cover and simmer, stirring every so often, for at least 1 hour or until the lentils are soft. 

Remove bay leaves, stir in vinegar, taste and add additional salt and pepper, if needed.

Ladle soup into bowls and serve with toppings of choice. I personally love adding fresh parsley and a splash of sriracha.