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Lencsefozelek
vegetables, beans, hungarian
1 lb lentils, dried
1 medium onions; minced
1 each carrots; peeled, sliced thin
1/4 lb butter, unsalted
1 pinch cloves, ground
1 teaspoon parsley, flat; minced
1/4 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 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.
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