Rinse the dry brown lentils and remove any stones or debris. Set aside.
Press the saute function on your Instant Pot. Heat 1 tablespoon of oil. Add the carrots, onions and celery and sprinkle with the salt.
Saute until softened, about 6 minutes. Add garlic and saute a minute more, until aromatic.
Stir in the parsley, cumin, marjoram, paprika, cayenne pepper, table salt, nutmeg, black pepper, vegetable broth, and lentils. Seal the lid and set the pressure valve to sealing.
Cook on high pressure for 10 minutes. It will take about 15 minutes to come to pressure. Once cooked, allow the pressure to release naturally for 10 minutes. Manually release the pressure; careful, hot steam will spurt out.
Remove the lid and stir in the can of crushed tomatoes with their juices. Squeeze in the juice from half a lemon. If you prefer a thicker soup, turn on the sauté function and evaporate off the liquid.
Enjoy topped with crackers, more fresh parsley, and a sprinkle of your favorite cheese.
Keeps best for 4-5 days in the fridge.
To freeze: Let soup cool to room temp before freezing. Freeze individual portions or the entire batch of soup in freezer-safe containers (these are my favorite containers). To thaw: It will take up to 24 hours to thaw frozen soup in the fridge. For a quicker process, heat in a saucepan or in the microwave until defrosted.