I made this recipe for lamb stew, with some modifications for laziness. It came out OK, but mostly it’s interesting for the use of split peas (or lentils as I used) to make the stew into a thick mush texture. I expect this is not news to y’all, but I never did it before, and it is a nice easy idiot-proof method. It would have been a nice savory stew of lamb & carrot & turnip & potato, but the mostly-dissolved lentils made it thick and warming without need of any flour or thickener, which was much nicer for this icky cold rain we’re having. And probably healthier.