Prep 40 mins
Cook 8 hrs
An unusual combination of ingredients but I thought this made an extra-special split pea soup. Peas soak overnight.
- 1 lb dried yellow split peas or 1 lb split peas, rinsed,drained,and picked over
- 4 cups water
- 2 tablespoons vegetable oil (more if needed)
- 1 1⁄2 lbs boneless lamb shoulder, cut into 2-inch cubes
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 large onion, chopped
- 2 medium carrots, cut into 1/2 inch slices
- 2 medium celery ribs, cut into 1/2 inch slices
- 2 2⁄3 cups condensed chicken broth, canned or homemade
- 2 teaspoons chopped fresh dill
- In a large mixing bowl, add the split peas and water; let set overnight.
- Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
- Transfer to a 4 quart slow-cooker.
- In a large non-stick skillet, heat vegetable oil over medium-high heat.
- Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
- Season with salt and pepper.
- Add more oil to skillet if necessary.
- Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
- Add chicken broth to slow cooker.
- Cover and cook on LOW for 7-8 hours or until the peas are tender.
- Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.