Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.

Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure Highfor 5 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release. Unplug the Instant Pot.

Once all the pressure is released, carefully remove the lid. Taste test the flavors and add any additional seasonings. Stir to combine.

Allow at least 5 minutes for the flavors to marry. Serve with your favorite toppings.

Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.

In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, jalapenos, carrots and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.

Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid. Simmer for 20 to 35 minutes until the red lentils are tender, stirring occasionally.

Once the red lentils are tender, taste test the flavors and add any additional seasonings.Stir to combine, allow at least 5 minutes for the flavors to marry. Serve with your favorite toppings.