Turn on the “SAUTE” mode on your Instant Pot.
Add oil then add onions, garlic, ginger, celery, smoked paprika, and cumin spice. Stir occasionally for about 2-3 minutes until onions are translucent.
Add green onions, smoked paprika, salt, and pepper.
Add 1 cup of chicken broth, then dry lentils.
Stir to coat the lentils.
Add the rest of the chicken broth, carrots, and tomatoes.
Close the lid with the vent set to sealing and cook on HIGH pressure for 15 minutes.
When the time is up, let the Instant Pot Pressure release naturally for 10 minutes, after that then turn the knob to venting to release any remaining pressure.
Stir the soup, adjust for salt and pepper, and soup consistency with broth. Garnish with parsley and serve warm with bread.