1 1/2 c. uncooked lentils
1 can beef broth plus water to make 3 c. liquid, or
3 c. water and 1/2 pkg. dry onion soup mix
1 c. finely chopped onion
1/4 c. soy sauce
1/2 tsp. celery seed
1/3 c. finely chopped parsley
1 c. bread crumbs

Bring lentils and liquid to a boil and simmer, covered, until liquid has evaporated and lentils are tender. Remove from heat and stir in onion, soy sauce, and celery seed. When mixture is cool, add parsley and bread crumbs.

Mix well, mashing lentils slightly. Taste and adjust seasoning. Form into patties and fry the burgers in lightly oiled or buttered pan until nicely browned. Serve on buns with Vidalia onion slices, tomato, pickles, lettuce, etc.