If you have some leftover roast lamb and want to transform it into a cozy, hearty meal, this Pressure Cooker Lamb and Split Pea Soup with Pearled Spelt Recipe is your new best friend. It combines tender lamb, vibrant root vegetables, nutritious split peas, and nutty pearled spelt into one nourishing bowl of comfort that cooks up quickly but tastes like it simmered all day. The beauty of this soup is not just its wonderful layers of flavor but also the simplicity and speed brought by the pressure cooker, making it perfect for satisfying dinners any night of the week.

Ingredients You’ll Need

The image shows an overhead view of several ingredients arranged on a wooden surface. In the center, there is a clear glass bowl filled with small, chopped pieces of cooked meat. To its left, two smaller clear glass bowls contain green split peas and pale grains. A small glass bowl with yellow cubes of butter is placed near the center. Surrounding the bowls are fresh vegetables including an onion, two carrots, a large turnip with purple and cream colors, a long parsnip, and two long green leeks. Fresh green parsley lies at the bottom left. To the top right, there is a clear measuring cup filled with brownish liquid. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this soup is carefully chosen to build a rich and satisfying profile. From the butter that starts things off with a silky base, to the medley of colorful veggies lending sweetness and texture, each element plays an essential role. Plus, the pearled spelt and split peas add heartiness and fiber, turning this soup into a complete meal.

Butter: Adds a luscious richness that sautés the vegetables to perfection and brings warmth.
Onion: Provides a foundational savory sweetness once softened.
Leek: Offers a subtle, mild onion flavor that deepens the soup’s complexity.
Celery: Brings a crisp, fresh note and gentle earthiness.
Carrot: Adds sweetness and vibrant color, enhancing the overall appeal.
Parsnip: Contributes an aromatic, sweet, and slightly nutty flavor.
Turnip: Introduces a faintly peppery bite and texture variation.
Leftover roast lamb: The star protein that makes the soup hearty and packed with savory depth.
Pearled spelt: A chewy grain that boosts the soup’s texture and nutrition; barley is a wonderful alternative.
Green split peas: Creamy when cooked, they thicken the soup while adding fiber and protein.
Lamb stock: Infuses the broth with rich, meaty flavor that ties everything together beautifully.

How to Make Pressure Cooker Lamb and Split Pea Soup with Pearled Spelt Recipe

Step 1: Sauté the Aromatics and Vegetables

Begin by heating the butter in your pressure cooker. Select the SAUTE setting and let the butter melt and bubble slightly, then add the finely chopped onion, leeks, celery, carrots, parsnips, and turnips. Stir these together for around three minutes until they’re fragrant and just starting to soften. This step unlocks the natural sweetness of the vegetables and creates a savory base for the soup that will build all subsequent layers of flavor.

Step 2: Add the Leftover Lamb

Once the veggies have softened, toss in your cubed leftover roast lamb pieces. This allows the meat’s richness to mingle with the vegetables while the pressure cooker works its magic. Using leftover lamb is genius since it absorbs the soup flavors, making every spoonful tender and tasty without needing to brown fresh meat.

Step 3: Incorporate Pearled Spelt and Split Peas

Rinse both the pearled spelt and split green peas well under cold water until it runs clear — this washes away any excess starch or dust. Now, add them directly into the pressure cooker. Pearled spelt brings a lovely chewy texture that contrasts perfectly with the creamy finish of split peas. They both soak up the broth and enrich the soup with fiber and protein.

Step 4: Add the Lamb Stock and Cook

Pour in 1.5 litres of lamb stock, which is key to a deeply flavorful soup base that complements the lamb and veggies. Seal your pressure cooker and select the SOUP setting, setting the timer for ten minutes. After the cooking finishes, allow the pressure cooker to depressurize naturally — this resting phase lets flavors meld beautifully and the grains fully soften. You’ll end up with a soup that’s rich, hearty, and utterly comforting.

How to Serve Pressure Cooker Lamb and Split Pea Soup with Pearled Spelt Recipe

A white plate with a thick soup placed on a white marbled surface, showing small chunks of vegetables like orange carrots, green herbs, and bits of meat all mixed in a light brown broth. On the side, there is a wooden board holding slices of crusty brown bread, and a small black dish with soft yellow butter garnished with herbs and seeds. A silver spoon lies next to the plate on a crumpled light gray cloth, and scattered grain bits and seeds add texture to the scene. The overall look is cozy and rustic. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled over the top is a classic way to brighten the soup with a pop of color and a fresh herbal note. You can also experiment with a drizzle of good-quality olive oil or a small dollop of tangy yogurt to add creaminess and balance the richness of the lamb.

Side Dishes

This soup is substantial, but if you want to round out your meal, crusty rustic bread is perfect for soaking up every last tasty bite. A simple green salad dressed lightly with vinaigrette adds a crisp contrast and freshness that complements the earthy flavors of the soup.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls to instantly impress guests or family. You could also top it with toasted nuts or seeds to introduce an unexpected crunch, or stir in a handful of fresh spinach just before serving for added color and nutrition.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to maintain freshness and avoid the flavors blending with other foods. The flavors often deepen overnight, making it even tastier the next day.

Freezing

You can freeze the soup in portion-sized containers for up to three months. Just be sure to cool it completely before freezing to preserve texture and flavor. When thawed, the soup may thicken, so simply stir in a bit of water or broth to loosen it up while reheating.

Reheating

Gently reheat the soup on the stove over medium heat, stirring occasionally to ensure even warming. If it’s too thick, add a splash of broth or water. Avoid microwave reheating for large portions as it can cause uneven hot spots and affect texture.

FAQs

Can I use fresh lamb instead of leftover roast lamb?

Absolutely! You can brown fresh lamb pieces before adding the vegetables, but remember that the cooking time might need a little adjustment to ensure the lamb is tender and the soup flavors develop fully.

Is pearled spelt gluten-free?

Pearled spelt contains gluten, so it’s not suitable for those with gluten intolerance or celiac disease. If you need a gluten-free option, consider substituting with a gluten-free grain like quinoa, but note the texture will differ.

What can I substitute for lamb stock if I don’t have any?

If you don’t have lamb stock, a well-flavored vegetable or beef stock works beautifully and still gives great depth. You can also make a quick broth using bouillon cubes if needed.

Can this recipe be made vegetarian?

To make a vegetarian version, leave out the lamb and lamb stock, and replace with vegetable stock. You might want to add some smoked paprika or liquid smoke to mimic that savory depth.

Why do you rinse the split peas and pearled spelt?

Rinsing removes dust, debris, and excess starch, which helps prevent the soup from becoming cloudy and keeps the texture light and pleasant rather than gluey.

Final Thoughts

This Pressure Cooker Lamb and Split Pea Soup with Pearled Spelt Recipe is a delicious way to turn simple ingredients and leftover lamb into a nourishing feast that feels special but comes together quickly. I truly hope you take the time to enjoy its wonderful flavors and comforting warmth — it’s one of those dishes that feels like a big, cozy hug in a bowl. Happy cooking and savor every spoonful!