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2 teaspoons olive oil*

6 ounces lean ground lamb*

1 teaspoon red curry powder

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground red pepper

1 1/2 cups chopped onion*

3/4 cup chopped carrot*

1 jalapeño pepper, chopped

5 garlic cloves*, minced

1 tablespoon tomato paste

3/4 cup brown lentils

2 cups fat-free, lower-sodium chicken broth

1 cup water

3/4 cup light coconut milk

1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped

1/4 cup Greek yogurt*

1/4 cup cilantro leaves




1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.

*These ingredients can be found at Harvest right now

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105 South Main Street
Mount Vernon, Ohio 43050
Phone: (740) 392-6142
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