In an instantpot, combine 20 cups of water with lentils, tomatoes, oil, garlic, cayenne and salt.
Wrap the ginger, rosemary, thyme and bay leaves in a piece of cheesecloth. Tie it closed with kitchen string and add to the instantpot. Lock the lid in place and select high pressure.
Reduce the heat to low and simmer for 10 minutes.
When done, turn off the pressure cooker and allow the steam to release (about 10 minutes).
Remove the lid and discard the enclosed herbs.
Add spinach and stir until wilted.
Stir in the lemon juice.
Crush the garlic and stir so that all the garlic completely melts into the soup.
Add fresh pepper, serve and enjoy!