Dice the carrots into 1/2-inch rounds, slice the celery into 1/4-inch pieces, chop the onion, and mince the garlic cloves. Heat the olive oil in your Instant Pot using the sauté function on high heat until shimmering, then add the carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This creates a flavorful aromatic base that will build depth throughout the soup.

Add the minced garlic, dried parsley, dried rosemary, dried thyme, black pepper, salt, and bay leaf to the sautéed vegetables. Cook for 2 minutes, stirring constantly, allowing the garlic to become fragrant and the dried herbs to bloom in the hot oil. This brief cooking step releases the essential oils from the herbs, intensifying their flavors throughout the entire soup.

Pour in the chicken broth, then add the dry brown lentils and turkey pieces. Stir well to combine everything evenly. Switch the Instant Pot to pressure cook on high for 12-15 minutes (this will fully cook the lentils while keeping the turkey tender). I always use Swanson broth because it provides a clean, flavorful base that doesn't overpower the delicate taste of turkey.

Once the pressure cooker completes its cycle and the pressure naturally releases (about 10 minutes), switch back to sauté mode on high. Stir in the fresh kale and lemon juice, and allow the soup to simmer for 5 minutes until the kale wilts and the lemon juice brightens all the flavors. I find that adding the lemon juice at the very end gives the soup a fresher, more vibrant taste than cooking it throughout.