Wash and drain Quinoa and Red Lentil. Set aside.
Set the instant potmode to Sauté. Once the display reads hot, add oil.
Once the oil heats up, add ginger, garlic and onion. Cook till the garlic is flavorful and onion is soft.
Add carrot, celery, tomato, quinoa and red lentil.
Add Turmeric Powder, Salt, Pepper powder, Cumin Powder and Curry Powder.
Stir in Vegetable Stock. Mix well and close the lid.
Press cancel and then press pressure cook. Set time to 5 minutes and pressure level to high.
Move the vent to sealing. Let the soup cook and once the instant pot beeps let all the pressure release naturally.
Open the instant pot and add the kale. Add more water/ stock if desired.
Set mode to sauté and let the soup cook for 3-4 minutes till the kale wilts. Taste and adjust salt if needed.
Remove and serve with a side of bread. We enjoyed ours with homemade sourdough bread!