Lencsefozelek (buttered lentils)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lentils, dried |
| 1 | medium | Onions; minced |
| 1 | each | Carrots; peeled, sliced thin |
| ¼ | pounds | Butter, unsalted |
| 1 | pinch | Cloves, ground |
| 1 | teaspoon | Parsley, flat; minced |
| ¼ | teaspoon | Pepper, black |
Directions
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 1½ 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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