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.