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    <category-id>390</category-id>
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      <category parent_id="355" id="388">Chili, Soups &amp; Stews</category>
      <category parent_id="388" id="390">Soups</category>
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    <easy-steps>true</easy-steps>
    <created-at>Fri, 20 Mar 2009 17:03:58 -0700</created-at>
    <filename>/system/videos/3/13/40/16/164013.flv</filename>
    <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, food, soup, soups</tags>
    <title>How To Make Lentil Soup</title>
    <description>
      <![CDATA[Lentils are sold in many varieties and colors: split, whole, brown, green, black, red, white, French. For the most tender, toothsome lentil, one that won’t fall apart in soup, stick with the brown, green, or French (also called “puy”) variety.]]>
    </description>
    <permalink>http://www.howcast.com/videos/164013-How-To-Make-Lentil-Soup</permalink>
    <edit-url>http://www.howcast.com/videos/164013-How-To-Make-Lentil-Soup/edit</edit-url>
    <state>approved</state>
    <duration>160</duration>
    <width>640</width>
    <height>360</height>
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    <rating>3</rating>
    <username>michaelrsanchez</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/164013/Picture_6_xxlarge_maintained_aspect.png</thumbnail-url>
    <views>1397</views>
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    <ingredients>
      <ingredient>
        <![CDATA[A 4 to 5 qt. heavy soup pot]]>
      </ingredient>
      <ingredient>
        <![CDATA[A small skillet]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. dried lentils, washed]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 bay leaf]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 to 4 sprigs of fresh thyme (or 1/2 tsp. dried thyme, if you must)]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 tsp. ground cumin]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 carrot, peeled and diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 celery stalk, diced]]>
      </ingredient>
      <ingredient>
        <![CDATA[5 to 6 c. chicken or vegetable stock]]>
      </ingredient>
      <ingredient>
        <![CDATA[2 tbsp. olive oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 onion, finely chopped]]>
      </ingredient>
      <ingredient>
        <![CDATA[2 tsp. minced garlic]]>
      </ingredient>
      <ingredient>
        <![CDATA[Salt and pepper]]>
      </ingredient>
      <ingredient>
        <![CDATA[Plain yogurt for garnish]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
        <id>62186</id>
        <position>0</position>
        <timemarker>63</timemarker>
        <type>Step</type>
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        <title>Start soup</title>
        <textile-text>
          <![CDATA[Put the washed lentils, bay leaf, thyme, carrots, celery, and stock in the pot over medium high heat and bring to a boil. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Put the washed lentils, bay leaf, thyme, carrots, celery, and stock in the pot over medium high heat and bring to a boil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62187</id>
        <position>1</position>
        <timemarker>72</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/164013/72.jpg</thumbnail-url>
        <title>Reduce heat</title>
        <textile-text>
          <![CDATA[Once boiling, reduce the heat to low, add salt and pepper to taste, and let the soup cook gently, stirring from time to time.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Once boiling, reduce the heat to low, add salt and pepper to taste, and let the soup cook gently, stirring from time to time.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62188</id>
        <position>2</position>
        <timemarker>82</timemarker>
        <type>Step</type>
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        <title>Cook onion</title>
        <textile-text>
          <![CDATA[In the skillet, add the olive oil and turn the heat to medium. When the oil is hot but not smoking, add the chopped onion and cook until translucent and soft but not coloring—about two minutes. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>In the skillet, add the olive oil and turn the heat to medium. When the oil is hot but not smoking, add the chopped onion and cook until translucent and soft but not coloring—about two minutes.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62189</id>
        <position>3</position>
        <timemarker>96</timemarker>
        <type>Step</type>
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        <title>Cook garlic</title>
        <textile-text>
          <![CDATA[Add the garlic to the skillet with the onion and cook for another minute, until the garlic is fragrant. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add the garlic to the skillet with the onion and cook for another minute, until the garlic is fragrant.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62190</id>
        <position>4</position>
        <timemarker>104</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[If the garlic burns, don’t think it will just blend in—it won’t. Garlic becomes noticeably bitter when burnt.]]>
        </textile-text>
        <text>
          <![CDATA[<p>If the garlic burns, don’t think it will just blend in—it won’t. Garlic becomes noticeably bitter when burnt.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62191</id>
        <position>5</position>
        <timemarker>111</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/164013/111.jpg</thumbnail-url>
        <title>Add garlic/onions to soup</title>
        <textile-text>
          <![CDATA[After the lentils are tender to the bite—depending on the variety you use that could take anywhere from 25 to 40 minutes—remove the bay leaf and the thyme branches and stir in the onion-garlic mixture to the pot. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>After the lentils are tender to the bite—depending on the variety you use that could take anywhere from 25 to 40 minutes—remove the bay leaf and the thyme branches and stir in the onion-garlic mixture to the pot.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62192</id>
        <position>6</position>
        <timemarker>125</timemarker>
        <type>Step</type>
        <thumbnail-url>http://img.howcast.com/system/thumbnails/164013/125.jpg</thumbnail-url>
        <title>Thin soup if too thick</title>
        <textile-text>
          <![CDATA[If the soup gets too thick, thin it by adding a little more stock until you reach the consistency you prefer. If necessary, season with more salt and pepper. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If the soup gets too thick, thin it by adding a little more stock until you reach the consistency you prefer. If necessary, season with more salt and pepper.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62193</id>
        <position>7</position>
        <timemarker>135</timemarker>
        <type>Step</type>
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        <title>Garnish</title>
        <textile-text>
          <![CDATA[If you like, add a dollop of plain yogurt just before serving. Et voila: a bowl of fresh lentil soup. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you like, add a dollop of plain yogurt just before serving. Et voila: a bowl of fresh lentil soup.</p>]]>
        </text>
      </marker>
      <marker>
        <id>62194</id>
        <position>8</position>
        <timemarker>146</timemarker>
        <type>Fact</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[It’s believed that the first lentil crop was cultivated more than 8,500 years ago, in the Near East, but they didn’t show up in the United States until the early 1900s. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>It’s believed that the first lentil crop was cultivated more than 8,500 years ago, in the Near East, but they didn’t show up in the United States until the early 1900s.</p>]]>
        </text>
      </marker>
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        <created-at>Mon, 11 May 2009 17:32:38 -0700</created-at>
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          <![CDATA[Why spend money on store-bought tonic water when you can have fun at home doing it yourself for a fraction of the cost? ]]>
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        <created-at>Mon, 13 Jul 2009 12:17:43 -0700</created-at>
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          <![CDATA[There's nothing in the average commercial sports drink that you can't mix together for your own, far less expensive and healthier version. Check out this easy recipe. ]]>
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        <username>MichaelRWay</username>
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          <![CDATA[Whether you need a full pot of rocket fuel before the birds start chirping or just like a few sips of decaf with your dessert, knowing how to make coffee is an indispensable—and simple—skill.
]]>
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        <title>How To Make a Frozen Iced Cappuccino</title>
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        <username>foveacon</username>
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          <![CDATA[Spending too much money on those expensive coffee concoctions? Get your fix at home for a fraction of the price.]]>
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        <title>How To Make an Instant Iced Cappuccino</title>
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        <views>3784</views>
        <created-at>Mon, 05 Jan 2009 13:46:45 -0800</created-at>
        <rating>13</rating>
        <username>agengida</username>
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          <![CDATA[No coffeehouse or cappuccino maker in sight? Whip up a tasty instant version with a little ingenuity and some common ingredients.]]>
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