Serves: 8


  • 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.

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