Pour the dry brown lentils and dry green split peas into the stainless steel inner pot of your Instant Pot and rinse/drain with several washes of water until the water is clear and not cloudy.

Pour out the final wash of water so that all you have are the wet lentils and split peas in the Instant Pot.

Add in the chopped onion, red bell pepper, kale, and tomato.

Slice up the carrots and celery and add to the pot.

Next add 8 cups of chicken or vegetable broth.

Finally, toss in the 1 tablespoon olive oil and 2 bay leaves.

Once everything is in the Instant Pot close the lid and put the valve into the "sealing" or closed position.

Press the "Soup" setting button and set the time to 20 minutes on High pressure, normal setting.

When the time is up and the Instant Pot beeps, let the pressure drop naturally. You can turn the "keep warm" setting off if you like - but it doesn't make a difference for this lentil soup recipe.

After the pressure has dropped, unlock the lid and add in the cumin powder and black pepper. Taste the soup for salt and add more if you prefer.

Serve as is, or over a bed of white rice. You can garnish with some shredded pepper jack cheese or a spoonful of homemade Instant Pot yogurt.