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Pressure Cooker Lamb and Split Pea Soup with Pearled Spelt Recipe

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4.2 from 1 review

A hearty and nutritious pressure cooker lamb and split pea soup featuring tender leftover roast lamb, pearled spelt, and an array of fresh vegetables, perfect for a comforting meal in just 25 minutes.

Ingredients

Vegetables

  • 1 medium onion, finely chopped
  • 1 leek, finely sliced
  • 2 celery stalks, finely chopped
  • 300 grams carrot, peeled and cut into small dice
  • 150 grams parsnip, peeled and finely diced
  • 200 grams turnip, peeled and finely diced

Meat & Legumes

  • 300 grams leftover roast lamb, cut into small pieces
  • 100 grams green split peas, rinsed

Grains

  • 100 grams pearled spelt (or barley), rinsed

Liquids & Fats

  • 30 grams butter
  • 1.5 litres lamb stock

Instructions

  1. Heat butter: Place the butter in the pressure cooker bowl and melt it by selecting the SAUTE function, setting the timer for three minutes to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the finely chopped onion, sliced leek, celery, diced carrots, turnips, and parsnips to the melted butter in the cooker. Sauté for the full three minutes to soften and release their flavors.
  3. Add lamb: Incorporate the leftover cubed roast lamb pieces into the sautéed vegetable mixture, stirring gently to combine.
  4. Add grains: Rinse the pearled spelt (or barley) thoroughly, then add it to the pressure cooker bowl with the lamb and vegetables.
  5. Add split peas: Rinse the green split peas well to remove impurities, then add them to the cooker bowl as well.
  6. Pressure cook soup: Pour in the lamb stock, then select the SOUP function on your pressure cooker and set the timer for ten minutes. Once cooking is complete, allow the pressure cooker to depressurize naturally.
  7. Serve: Open the cooker carefully and ladle the soup into bowls. Garnish with fresh parsley if desired and serve hot.

Notes

  • Using leftover roast lamb adds rich flavor and reduces cooking time.
  • If barley is used instead of pearled spelt, cooking times remain similar.
  • For additional thickness, reduce the amount of stock slightly.
  • Garnish with fresh parsley or a squeeze of lemon for brightness.
  • This soup freezes well for up to 3 months.

Find it online: https://marthatasty.com/pressure-cooker-lamb-and-split-pea-soup-with-pearled-spelt-recipe/