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Baked Lentils

1 pint lentils 2 quarts cold water 1 teaspoon lemon juice 2 small onions 4 whole cloves 1 1/2 teaspoons salt 1/2 tablespoon mint 1 tablespoon thyme 2 tablespoons summer savory 1 teaspoon sage 4 tablespoons chopped parsley 3 tablespoons butter Wash the lentils, and soak several hours. Cook the lentils with the herbs, onions and cloves tied in a bag, until the water is absorbed, and the lentils are soft but retain their shape. Then remove the bag of seasoning, add three tablespoons butter and the salt, and put the lentils into a buttered dish. Bake a half hour in the oven. Garnish with parsley, and serve.