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.