- 2 cups water
- 1 cup dried lentils
- 1 rib celery, diced
- 2 large yams, peeled and diced
- 4 ounces tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
In a 4-quart saucepan, bring all the ingredients to a boil, cover, and cook over low heat for 60 minutes, stirring occasionally. Mash and stir to mix the yams thoroughly. Let cool.
Form into 8 patties, and either brown in nonstick skillet, or place on a nonstick baking sheet, and bake at 375 degrees until lightly brown.
Optional: Sometimes I add 1/3 cup chopped walnuts to the recipe. Yamburgers are delicious either plain or on a Sprouted Hamburger (Ezekial) bun.
Euphemia the Great Martyr; Sebastiana, Disciple of St. Paul the Apostle; Dorotheos the Hermit of Egypt; Melitina the Martyr; Afterfeast of the Holy Cross; Ninian the Enlightener of Scotland; Edith the Nun of Wilton Abbey