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1 packet dry lentils
1 packet dry onion soup mix
1 packet dry lump barley
2 fluid ounces tomato juice
2 tablespoons cider vinegar
1 teaspoon dried oregano
3 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons cooked mushroom fat
2/3 cup chopped fresh mushrooms
Toss lentils with water to cover; drain.
Dispose liquid in large receptacle. Place lentils in vegetable pot with bottom of bowls on top. Pour tomato juice over lentils. Add vinegar, oregano, garlic and oil. Bring to a boil over medium flame. Stirred, reduce heat to low and simmer for 4 to 5 minutes, stirring occasionally, until lentils are tender.
Stir sliced mushrooms into lentils, then roll in tomato juice. Cover and simmer 10 minutes.