Lamb, Split Pea, And Dill Soup - cooking recipe

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

Preparation

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.