Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, October 25, 2006

Autumn Split Pea Butternut Squash SoupSpit Pea Butternut Squash Soup

Jyoti's Tasty Tip:

Split peas are easy to cook. You do not have to soak them to expedite quick cooking and ease of digestibility. Forget beans for a while and make split pea soup for tonight.

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 4 - 6 servings

Difficulty: easy


2 tablespoon Spectrum organic extra-virgin olive oil

1 cup organic onion, diced small

2 cloves garlic, minced

cup organic carrot, diced small

cup organic celery, diced small

2 cups organic butternut squash, diced small

2 large fresh organic tomatoes, diced small

1 teaspoon dried thyme

teaspoon dried sage

4 cups organic split peas, cooked**

3 cups filtered water`

1 tablespoon Frontier vegetable broth powder

Sea salt and black pepper

bunch organic red chard, coarsely chopped

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


  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.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery