Reader Recipe of the Month

The recipe comes from Barbara Carter, of Daytona Beach, Fla., who will receive a Vegetarian Times tote bag. Send your favorite recipe to Kathy Farrell-Kingsley, Food Editor, Vegetarian Times, 9 Riverbend Drive, S., Stamford, CT 06907; or e-mail us at www.vegetariantimes.com and click on "Ask the Editors."

Yamburgers

10 SERVINGS

EGG- & DAIRY-FREE

2 medium sweet potatoes, baked
8 oz. uncooked lentils, rinsed
1 medium carrot, peeled and finely
  chopped (1/2 cup)
1 small onion, finely chopped (3/4 cup)
  cup celery, finely chopped
2 Tbs. maple syrup
2 slices whole-grain bread, broken into
  small pieces
1 Tbs. olive oil

1. Preheat oven to 350 [degrees] E Pierce sweet potatoes and bake for 45 minutes. Remove from oven; let cool slightly.

2. Meanwhile, in large saucepan, bring 4 to 5 cups water to a boil. Add lentils, carrot, onion and celery and simmer, partially covered, 30 to 45 minutes. Drain and set aside.

3. Peel and mash sweet potatoes. Add syrup and mix well. Add drained lentil mixture, bread pieces and salt and pepper to taste. Mix well.

4. Form mixture into patties. In large skillet, heat oil over medium heat. Cook patties in oil, until browned, 2 minutes per side. Serve warm,

PER SERVING: 144 CAL; 7G PROT.; 2G TOTAL FAT (0 SAT. FAT); 26G CARB.; 0 CHOL.; 38MG SOD,; 4G FIBER

WRITE TO US AT: Letters, c/o Vegetarian Times, 9 Riverbend Drive, S., Stamford, CT 06907; fax to (203) 328-7078; or go to our web site at vegetariantimes.com and click on "Ask the Editors." Letters may be edited for clarity and space.