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.