Curried Lamb and Amaranth Soup with Crimson Lentils

InHarvest Products Used


  • 1 lb. lamb stew meat
  • 4 T. extra virgin olive oil
  • Salt & pepper to taste
  • 1 1/2 lb. InHarvest Petite Crimson Lentils
  • 1 1/2 c. InHarvest Amaranth
  • 1 1/2 c. diced onion
  • 1 1/2 c. diced carrots
  • 2 T. chopped garlic
  • 1/2 c. dry sherry
  • 3 q. chicken stock
  • 4 t. curry powder
  • 6 c. fresh spinach leaves, without stems
  • 12 oz. plain yogurt


  1. 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.
  2. 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.
  3. Stir in spinach leaves 5 minutes before serving. Garnish soup with a tablespoon of yogurt.