Set the Instant Pot to the "saute" setting, and stir together the olive oil, onion, carrots, and bell pepper. Cook until the vegetables start to caramelize, about 10 minutes. (Add a splash of water as needed to help prevent sticking.)
To the cooked vegetables, add in the curry, ginger, salt, and lentils and stir until fragrant, about 1 minute. Press the "off" button to stop the sautéing function. Add in the water, then cover securely with the lid, turning the knob at the top to the "sealing" position. Press the "manual" button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to release naturally for at least 10 more minutes before removing the lid. Be sure to turn the knob at the top to "venting" to allow any extra steam to release before carefully removing the lid.
To the cooked curry, stir in the coconut milk and baby kale, which should wilt quickly. Adjust any seasoning to taste, adding salt and black pepper as desired. (Keep in mind that the flavor will be diluted when you serve this curry over rice, so you can add up to one more teaspoon of salt to bring out all the flavors.) Serve over a bed of warm rice with lemon wedges, if desired.