Curried Lamb and Amaranth Soup with Crimson Lentils




  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.