Wash and soak the lentils in water for about 20 minutes. Drain and keep aside.
Turn the Instant pot on saute mode and add the oil in the inner pot. Once the oil heats up, add the cumin seeds and fennel seeds. Fry for about 10 seconds.
Now add the chopped onions and the bay leaf and saute until the onion are soft and translucent. This takes about 3 to 4 minutes.
Add the chopped garlic and mix well. Fry for about 30 seconds and then add the chopped carrot and tomatoes.
Next add the crushed red pepper, coriander powder and cumin powder and mix well.
Add the drained lentils to the pot along with black pepper powder and salt.
Mix well to combine and add about 4 cups of water.
Add the turmeric powder and mix well.
Close the IP and turn off the the pot from saute mode.
Set it on pressure cook / Manual for 12 minutes. Once the cook time is done, let the pressure release manually.
Open the pot and then using an immersion blender, blend the soup to the consistency you prefer. Check the seasoning and adjust based on your preference. Garnish with cilantro or parsley and serve hot.