Title: Lencsefozelek (Buttered Lentils)
Categories: Vegetable Bean Hungarian Blank
Yield: 6 Servings
| 1 | lb | Lentils, dried |
| 1 | md | Onions; minced |
| 1 | | 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.