Categories: Vegetables, Beans/peas, Hungary, Upload 
      Yield: 6 servings 
  
      1 lb Lentils, dried 
      1 md Onions; minced 
      1 ea Carrots; peeled, sliced thin 
    1/4 lb Butter, unsalted 
      1 pn Cloves, ground 
      1 ts Parsley, flat; minced 
    1/4 ts Pepper, black 
  
    Wash the lentils and soak them in water overnight. Drain. The following 
  day, saute the onion and carrot in 1 tablespoon of the butter. 
    Add cloves, parsley, drained lentils and pepper, and enough water to 
  cover. Cook in a large pot until done - about 1 1/2 hours. 
    While the lentils are still very hot stir in the remaining butter until 
  it is melted. Serve with game, game birds and sausages.