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	<title>MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan &#187; soup</title>
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		<title>Red Lentil Soup &#8211; Easy &amp; Healthy Recipe Under 30 min</title>
		<link>http://www.mirauncut.com/red-lentil-soup-easy-healthy-recipe-under-30-min/</link>
		<comments>http://www.mirauncut.com/red-lentil-soup-easy-healthy-recipe-under-30-min/#comments</comments>
		<pubDate>Fri, 25 Feb 2011 07:00:32 +0000</pubDate>
		<dc:creator>++Mira++</dc:creator>
				<category><![CDATA[in the kitchen]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[lebanese]]></category>
		<category><![CDATA[middleeastern]]></category>

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		<description><![CDATA[<a href="http://www.flickr.com/photos/booheadswife/5474385812/"><img title="Lentil Soup" src="http://farm6.static.flickr.com/5055/5474385812_11823ceb16.jpg" alt="Lentil Soup" width="500" height="334" /></a>
Most middle eastern restaurants charge 3-5 dollars for a cup of lentil soup. That is insane to me since you can take that same amount of money and make enough soup to feed you for a week, and then some. Its really delicious, vegetarian / vegan and is filling. Most Lebanese soups are. On top of that, when using  a pressure cooker, you can be done in under 30 min, start to finish. Slap peanut butter on me and release me in the woods if I'm lying.]]></description>
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		<title>Chestnut Butternut squash soup</title>
		<link>http://www.mirauncut.com/chestnut-butternut-squash-soup/</link>
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		<pubDate>Tue, 02 Feb 2010 03:24:58 +0000</pubDate>
		<dc:creator>++Mira++</dc:creator>
				<category><![CDATA[in the kitchen]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[creamy]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[<a title="butternut squash chestnut soup by MirasTreasures, on Flickr" href="http://www.flickr.com/photos/booheadswife/4152662835/"><img alt="butternut squash chestnut soup" src="http://farm3.static.flickr.com/2720/4152662835_ba83b91d1c.jpg" width="500" height="333" /></a>

I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with I picked up a good sized butternut squash for a nice fall soup. I halved it, then scooped out the seeds (which u can clean and roast), seasoned it with chilipowder, salt and pepper, lay it skin up on a pan with a little bit of water, and roasted it in the oven at 350 for about half an hour till soft. Then you can scoup the flesh out with a spoon.]]></description>
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