Ingredients:

2 tablespoon Spectrum organic extra-virgin olive oil

1 cup organic onion, diced small

2 cloves garlic, minced

¼ cup organic carrot, diced small

½ cup organic celery, diced small

2 cups organic butternut squash, diced small

2 large fresh organic tomatoes, diced small

1 teaspoon dried thyme

½ teaspoon dried sage

4 cups organic split peas, cooked**

3 cups filtered water`

1 tablespoon Frontier vegetable broth powder

Sea salt and black pepper

½ bunch organic red chard, coarsely chopped

** Using 1 ½ cup of uncooked split pea and 6 cups of filtered water will yield 4 cups of cooked lentils.

Directions:

1. Heat olive oil in a heavy saucepan over moderate heat. Add onions and garlic, stirring occasionally until lightly browned, 3 to 5 minutes.

2. Add carrots, celery, butternut, and tomatoes with a pinch of sea salt.  Stir occasionally until vegetables start to soften, about 5 minutes and then add thyme and sage. Let it cook for a few minutes.

3. Add cooked split peas, water, vegetable broth powder, sea salt and black pepper. Taste and adjust seasonings.

4. Bring to a boil and reduce heat to a simmer until vegetables are soft, about 3 to 5 minutes. Add red chard at the end.