Split Pea and Lamb Stew

3 T. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb. lean lamb meat, cut into 1” pieces (use leg of lamb)
2 carrots, peeled and sliced
1 tsp. dried thyme
2 cups (about 1 lb.) split dried peas, rinsed
2 T. tomato paste
6-7 cups chicken, vegetable, or beef stock
2 tsp. kosher salt
1 tsp. coarse ground black pepper
1 cup chopped Italian parsley

In a large stockpot, heat the oil and sauté onion until soft, about 5 minutes. Add the garlic and lamb, stir for 2 minutes until lamb is browned on all sides. Add the carrots, thyme, split peas, tomato paste, 6 cups of the stock, salt, and pepper. Cover; simmer on low heat for 45 minutes to 1 hour, until peas are cooked and tender, stirring often to prevent stew from sticking to bottom of pan. Add more liquid if stew is too thick. Taste for seasoning. Serve with chopped parsley on top. Serves 4-6.

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