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Cozy Moroccan Split Pea Soup with Lamb: Easy One-Pot Dinner

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A comforting, one-pot Moroccan-inspired split pea soup with tender lamb, warm spices, and a creamy texture. Perfect for meal prep and freezer-friendly.

Ingredients

Scale
  • 1 ½ pounds lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 ½ cups dried green split peas, rinsed and picked over
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • Pinch of saffron threads (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for garnish)
  • Plain Greek yogurt or labneh (for garnish)
  • Toasted almonds, slivered (for garnish)

Instructions

  1. Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat. When it shimmers, add the lamb in a single layer (work in batches if needed). Brown for 3-4 minutes per side until deeply golden. Transfer browned lamb to a plate and set aside.
  3. Reduce heat to medium. Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot.
  4. Add the garlic and cook for 1 minute until fragrant. Then add all the spices (cumin through cayenne) and the tomato paste. Stir constantly for 30 seconds.
  5. Return the lamb to the pot along with any accumulated juices. Add the rinsed split peas, diced tomatoes (with their juices), and chicken broth. Stir everything together.
  6. Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour 15 minutes to 1 hour 30 minutes. Stir occasionally to prevent sticking. The soup is ready when the lamb is fork-tender and the split peas have broken down into a creamy consistency.
  7. Taste and adjust seasoning. Add more salt if needed. If the soup is too thick, stir in a splash of broth or water. If it’s too thin, simmer uncovered for 10-15 minutes.
  8. Remove from heat. Let it rest for 5 minutes before serving.

Notes

Don’t rush the browning step; it builds flavor. Start with less salt and adjust at the end. Stir occasionally to prevent sticking. For best flavor, make a day ahead. Fresh spices are key.

Nutrition

Keywords: Moroccan split pea soup, lamb soup, one-pot dinner, cozy soup, meal prep, freezer-friendly, gluten-free, dairy-free

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