Recipe - Lencsefozelek (Buttered Lentils)

1 pound Lentils, dried
1 md Onions; minced
1 Carrots; peeled, cut or sliced up thin
One fourth pound Butter, unsalted
1 pn Cloves, ground
1 teaspoon Parsley, flat; minced
One fourth teaspoon 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 One half hours.
While the lentils are still very hot stir in the remaining butter until
it is melted. Serve with game, game birds and sausages.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini