Preheat Instant Pot on the "Saute" setting until hot and pour in olive oil. Cook onion, carrots and garlic in the oil until fragrant and stir in the cumin, curry powder and thyme. Cook for 1 minute, stirring constantly.

Pour tomatoes, lentils, broth, water, pepper and salt into the pot. Close lid and set manual timer for 20 minutes 

Allow to Instant Pot to release pressure naturally or wait 5 minutes and manually release the pressure if you're in a pinch for time. 

Remove about 2 cups of the soup, place into a blender, and blend until smooth. Stir pureed soup back into the rest of the soup. Alternately you can use an immersion or stick blender to lightly blend the soup and thicken it up a bit. 

Adjust salt and pepper seasoning to your preference and stir in lemon juice-- this really makes the flavors pop! Stir in chopped kale and set Instant Pot on saute mode to bring the soup to a simmer and cook for an additional 5 minutes or until the kale is tender. 

Serve hot!