• 1 pound dried lentils
  • 1 medium-sized onion, minced
  • 1 carrot, peeled and cut into thin slices
  • ¼ pound butter
  • Pinch of ground cloves
  • 1 teaspoon minced flat parsley
  • ¼ teaspoon ground pepper


  1. Wash the lentils and soak them in water overnight. Drain.
  2. The following day sauté the onion and carrot in 1 tablespoon of the butter.
  3. Add cloves, parsley, drained lentils and pepper, and enough water to cover. Cook in a large pot until done, about 1½ hours.
  4. While the lentils are still very hot stir in the remaining butter until it is melted. Serve with game, game birds and sausages.