Spinach and split pea soup with lamb
Description
The recipe won't take much time. In a large pot, bring 4 cups of water to a boil. Add brown rice, cover with a lid, and cook for 30 minutes. Meanwhile, in another large pot, heat oil over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic and mushrooms, and sauté, stirring, until mushrooms are tender, about 5 minutes. Add broth and rosemary, and bring to a boil. Remove from heat. After 30 minutes, check the rice; if it's not yet done, cover and continue cooking for up to 10 minutes. Stir 2 cups of cooked rice and split yellow peas into the broth, bring to a boil, cover, and cook for another 5 minutes. Add spinach and cook for about 1 minute. Season with salt and pepper, sprinkle with cheese, and serve immediately. Serve the soup hot.