2/3 cup dried split green peas
Small yellow squash, 1/2 inch dice
1 carrot, 1/2 dice
1 or 2 slices of yellow onion, diced.
1 clove of garlic, minced
1/2 teaspoon dried dill
Teaspoon of Cholula hot sauce
Rinse the split peas and drain. Bring 2 cups of water to a boil and salt the water. Then add the split peas and cook on high for 5 minutes. Then cover and reduce the heat to a high simmer and cook for an additional 20 minutes until the peas are slightly softened, but no where near mushy. Drain the peas, reserving the remaining liquid.
Saute the carrots in a teaspoon or two of olive oil for a few minutes on medium heat. Add the onion and continue cooking until onion is almost translucent. Add the dried dill and minced garlic, stir and cook for another minute. Add the squash and cook for another three minutes. The veggies should be cooked through, but still crisp. Add the cooked split peas and about 1/2 cup of the reserved split pea cooking liquid and stir. Continue cooking for a couple more minutes so the liquid is mostly absorbed. But be careful not to overcook the veggies and the peas. If needed, add more liquid so that the dish is a little loose, but not soupy. Stir in a teaspoon or two of Cholula and salt and pepper to taste. Note: Cholula is a fairly mild hot sauce that is more flavorful than others. If you don't have Cholula, you can substitute Tabasco or the like, but use less. Enjoy.