Lemon Quinoa Kale Minestrone

Lemon Quinoa Kale Minestrone

A complete meal in a bowl.  Including Instant Pot and Stove Top cooking methods.

Course lunch
Keyword kale, lentils, minestrone, quinoa, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Hayley Jarvis


  • 1 can brown or green lentils inc juice
  • 1 tbsp olive oil or water if oil free
  • 4 cloves garlic, finely chopped
  • 3 carrots chopped
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 150 grams mushrooms, sliced I used chestnut
  • 1 bay leaf
  • 1 litre vegetable stock
  • 2 tbsp tomato puree
  • 3 tbsp vegan worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark miso paste or sub with a tbsp of mushroom powder
  • 1/2 tsp black pepper
  • 200 g chopped kale green or black
  • 1-2 lemons for squeezing over at the end


  1. Heat the oil (or water if oil free) in a pan and then saute onion, garlic, carrots and celery for 3 minutes.

  2. Add the mushrooms and saute for another 5 minutes.

  3. Add the stock and all remaining ingredients (except the lemon juice).  Stir well and bring to a boil, cover and simmer for 30 minutes.

  4. Check the seasoning and and pepper to taste if needed.  There should already be enough salt from the soy sauce and stock but feel free to add more if you feel it needs it.

  5. Serve into bowls and add a good squeeze of lemon juice.  Enjoy!


  1. Set the instant pot to saute and heat the oil/water.

  2. Add the onion, garlic, carrot and celery and saute for 3 minutes.

  3. Add the mushrooms and saute for another 5 minutes.

  4. Add the stock and all other ingredients (except the lemon juice).  Stir well, cover and set to cook on manual for 8 minutes.  Allow for a natural release.

  5. Serve in bowls adding a good squeeze of lemon juice.  Enjoy!