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
  • 1½ lbs. InHarvest Petite Crimson Lentils
  • 1½ c. amaranth
  • 1½ c. diced onion
  • 1½ c. diced carrots
  • 2 T. chopped garlic
  • ½ c. dry sherry
  • 3 qts. 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 sauté until lightly browned. 
  2. Stir in onions, carrots and garlic and sauté for an additional 5 minutes. 
  3. Stir in amaranth, InHarvest Petite Crimson Lentils and curry powder and mix well. 
  4. Deglaze pot with dry sherry. Add chicken stock and bring to a boil.
  5. Cover and simmer for about 30 minutes or until lentils begin to dissolve and thicken soup. Adjust flavor with salt and pepper. 
  6. Stir in spinach leaves 5 minutes before serving. Garnish soup with a tablespoon of yogurt.