In a large pot, sauté the onions, garlic, and carrots for about 20 minutes.

Add the green split peas with two cups of water and let them cook for about 15 minutes or until the split peas start to soften.

Add the rest of the ingredients and bring to a boil. Lower the flame and

cook for an additional two hours.

Remove the cutlet and shred with two forks, then return to the pot and continue cooking for another hour.