Wash lentils under cold water until the water runs clear. Set it aside.
Drizzle oil into the Instant Pot. Set it to SAUTE. Once the oil is hot, add onions, garlic, and ginger.
Cook onions, garlic, and ginger stirring often, until the onions are translucent.
Stir in celery, carrots, and sauté for 3-4 minutes.
Add broccoli florets.
Add lentils to the pot and stir to combine with the veggies.
Add turmeric, cumin, black pepper, red chili, and salt. Pour 5-6 cups of water/veg stock. Make sure everything is covered under water.
Cover, and seal the Instant Pot. Cancel the 'Saute' mode. Select 'Manual' mode and then set to cook on HIGH pressure for 5 minutes.
Once 5 minutes are done, wait for 2 minutes then release the pressure. Open the lid and stir the soup.
Hand blend the soup with a spatula. If the soup is too thick for your liking, add 1/4 cup of water or stock until you reach your desired consistency.
I prefer a thick and hearty soup that's the reason I have hand blended my soup but feel free to use an immersion blender to blend your soup.
Taste and adjust the seasoning. Serve hot with a sprinkle of red chili flakes and chopped cilantro leaves. Also, squeeze a generous amount of lemon for bright, fresh flavor.