Middle Eastern · Dinner
Split Pea and Vegetable Stew
Lamb shoulder and yellow split peas braise together into a thick Middle Eastern stew, built on onion, garlic, cumin and cinnamon, enriched with carrots and tomato. Slow cooking softens the peas into the broth while the lamb turns tender, finished with lemon juice and parsley.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
510Calories
38.2gProtein
23.8gFat
34.1gCarbs
6.8gSugar
10.2gFiber
780mgSodium
128mgChol
8.9gSat Fat
1120mgPotassium
95mgCalcium
5.8mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes, finely chop the onion and carrot, mince the garlic, and rinse the split peas.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the lamb cubes on all sides, about 5 minutes, until deeply browned.
3
Saute
Add the onion, garlic and carrot to the same pot and cook over medium heat for 5 minutes until the onion softens.
4
Bloom
Stir the cumin, cinnamon and turmeric into the pot and cook over medium heat for 30 seconds until fragrant.
5
Simmer
Add the crushed tomato, chicken stock and rinsed split peas, bring to a boil, reduce to low heat, cover and cook for 60 minutes, stirring occasionally, until the lamb is tender and peas have broken down into a thick stew. Stir in the lemon juice and chopped parsley, then season with salt and pepper.
6
Plate
Ladle the stew into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2/3 cup130g dried yellow split peas
- 11 small onion
- 4 cloves4 cloves garlic
- 11 medium carrot
- 1/2 cup90g canned crushed tomato
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp2 tbsp olive oil
- 2 cup480ml chicken stock
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
