Lencsefozelek Buttered Lentils

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.