Lentil & Quinoa Soup

Recently I was in the mood for lentil soup. I looked online site for recipes and found several good ones. I wanted to use my Instant Pot, so I followed this recipe with some adaptation: 
 
https://profusioncurry.com/lentil-quinoa-soup-instantpot/?fbclid=IwAR3T2x7z4ANRczVvcXYAWvUyURKlMLYWYigYeZ1wXteu4SYtWmYQ_tH-aJI
 
In bold are my additions/changes
 
1 cup dry brown or green lentils washed and rinsed
1/2 cup quinoa rinsed
4 carrots chopped
2 stalks celery, chopped
1 onion, diced
3-4 cloves garlic, minced
6 cups water or broth [I used low fat, low sodium chicken broth]
Added 1 can of diced tomatoes with the juices
Splash of dry white wine (about 3 tablespoons)
1 tsp curry powder
1/2 tsp turmeric powder
1/2 tsp Umami Seasoning Blend (optional ) [I didn’t have this so I added a bunch of mushrooms, sliced, along with a teaspoon or so of Dijon mustard, some red pepper flakes, and dried thyme]
1/2 tsp smoked paprika
1 tbsp lemon juice
salt and pepper to taste

Add all the ingredients to the Instant Pot. Stir.

Close the lid. Switch the vent to "sealing". Choose MANUAL ( Pressure cook) mode, choose High Pressure and adjust the time to 12 minutes. It will take around 10 minutes to get up to pressure.

When the InstantPot beeps after cooking, wait on KEEP WARM timer for 5 minutes. Then move the valve to "venting". After the pressure is released, and pin is down, carefully open the lid.

Give the soup a good stir. Adjust the seasoning. Squeeze a quarter of lemon or stir in lemon juice. Adjust the seasoning. Add some fresh cracked black pepper on top and garnish with fresh herbs.
 
I topped the soup with a dollop of Greek yogurt.