Lamb, Split Pea, And Dill Soup Recipe

Name: Lamb, Split Pea, And Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large mixing bowl, add the split peas and water; let set overnight.
2
Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
3
Transfer to a 4 quart slow-cooker.
4
In a large non-stick skillet, heat vegetable oil over medium-high heat.
5
Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
6
Season with salt and pepper.
7
Add more oil to skillet if necessary.
8
Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
9
Add chicken broth to slow cooker.
10
Cover and cook on LOW for 7-8 hours or until the peas are tender.
11
Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Lamb, Split Pea, And Dill Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb, Split Pea, And Dill Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions