Add the Roma tomatoes, chopped carrots, moringa pods, red lentils and 1.5 cups of water to the inner pot of the Instant Pot.

Close the Instant Pot and make sure the vent is in the sealing position.

Now select the manual mode and set the time to 15 minutes at high pressure. Pressure cook for 15 minutes and release the pressure naturally.

After the pressure is all released, carefully open the lid and allow it to cool for 10 to 15 minutes.

Drain the water from the inner pot and reserve it.

Now remove the tomato skin from the cooked tomatoes and discard.

Add the tomatoes to the blender.

Also, open the moringa pods and remove the flesh and add it to the blender. Discard the outer covering.

Add the cooked carrots and lentils into the blender and puree it by adding the reserved water. Check the above for ways to puree the soup.

Now set the Instant Pot in saute mode. Add the puree and reserved water (if any) back into the pot.

Add the salt, sugar, pepper and Italian seasoning and mix. Simmer for 5 minutes and turn off the Instant Pot.

Adjust salt and pepper before serving.

Add a dollop of regular or vegan butter and serve hot.