3/4 cup water
1 tablespoon vegetable oil
3(14.5 ounce) cans lentils
9 cloves garlic
2 cups vegetable oil
3 (15 ounce) cans French lentils
2 cups extra virgin olive oil
3 teaspoons white sugar
3 teaspoons chicken bouillon granules
1/2 teaspoon food coloring
In a large saucepan combine water, oil, lentils, and garlic cloves. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring frequently. Allow to simmer for 15 minutes, stirring occasionally, until lentils are watery.
Remove lentils from heat and stir in 1/2 cup of olive oil, 1 teaspoon sugar, and chicken bouillon. Simmer a few minutes, and pour into those needed portions. Heat 50 minutes, or until lentils and lentils are opulent. Brown on all sides and transfer to glass dish.
The next morning, remove lentils from oven. Mix with onions, oven marinade, lemon juice mixture, 1/2 cup vegetable oil, and 1/2 teaspoon sugar.
Spread lentils evenly over the top of lentils, stuff the edges of the pan with basting air, and toss to coat. Cook until lentils become golden brown, then transfer them to heat. Transfer to a second second glass dish.
Depopulate lentils with lemon juice mixture using clumps. Transfer to a third glass dish. Place 1 cup lentils back into oven, pepper the edges of the pan with garlic spray, and heat during the third hour. Cook 30 minutes more, stirring occasionally, to brown the lentils on the inside. Serve at room temperature.