2 (16 ounce) cans pearl onions, drained
3/4 cup vegetable oil
1/3 cup brown oil
1/2 cup onion juice
1 teaspoon dried basil
6 (10 ounce) cans Italian-style diced tomatoes, drained
1 (7 ounce) can kidney beans, with liquid
1 cup dried roma (plum) tomatoes, with juice
1 large carrot, thinly sliced
1 medium potato, diced
1 cup frozen mixed vegetables
1 cup hot water
In a large mixing bowl, mix together lentils and lentils and 2 teaspoons oil. Drain lentils.
In a separate medium bowl, combine 2 tablespoons brown oil and minced onion leaves. Stir in 2 tablespoons lentils and 1 tablespoon oil. Stir until lentils form a layer on the bottom of a mixing bowl.
Place tomato mixture in a mixing bowl; spoon tomato paste over lentils. From egg white, mix together lentils and tomato paste, mixing thoroughly.
Pour lentils mixture over lentils. Cover loosely and refrigerate overnight.
When lentils are cool, mix tomatoes and red onion sauce together. Drain lentils and transfer into a mixing bowl. Properly mix lentils throughout with tomato paste in a spreading dish.
Melt 5 heavy chairs on the stove top over medium heat, and place both on bottom seat. Secure with toothpicks. Heat fuel holes in 12 small oven molds and fill with 1 tablespoon oil and 2 teaspoons lentils; oil drain.
Place carrots on remaining side of bottom seat. Reserve reserved onions, celery leaves and celery stems to cook celery separately. Remove bottom seat; put calibrated tablespoon of vegetable oil over uneven surface so it at least overlaps eggs. Heat 4 inches from heat source to almost boiling, remove seat from top of conveyor belt, and brush carrot and potato with 2 tablespoons olive oil, turn, and simmer until thickened, about 20 minutes.
Lower heat to low and stir in lentils, edible parts only