Heat olive oil in large pot. Add lamb and saute until lightly browned. Stir in onions, carrots and garlic and saute for an additional 5 minutes. Stir in InHarvest Amaranth and Petite Crimson Lentils and curry powder and mix well. Deglaze pot with dry sherry.
Add chicken stock and bring to a boil. Cover and simmer for about 30 minutes or until lentils begin to dissolve and thicken soup. Adjust flavor with salt and pepper.
Stir in spinach leaves 5 minutes before serving. Garnish soup with a tablespoon of yogurt.