Ingredients:
1 can (about 14-1/2 ounces) fat-free reduced-sodium chicken broth*

1 cup dried lentils, rinsed and sorted

1 small carrot, grated

1/4 cup coarsely chopped mushrooms

1 egg

1/4 cup plain dry bread crumbs

3 tablespoons finely chopped onion

2 to 4 cloves garlic, minced

1 teaspoon dried thyme, crushed

Nonstick cooking spray

1/4 cup plain fat-free yogurt

1/4 cup chopped seeded cucumber

1/4 teaspoon dried dill weed, crushed

1/2 teaspoon dried mint leaves, crushed

1/4 teaspoon black pepper

1/8 teaspoon salt

Dash hot pepper sauce (optional)

Preparation:
1.
Bring chicken broth to a boil in medium saucepan over high heat. Stir in lentils; reduce heat to low. Simmer, covered, about 30 minutes or until lentils are tender and liquid is absorbed. Let cool to room temperature.

2.
Place lentils, carrot and mushrooms in food processor or blender; process until finely chopped but not smooth. (Some whole lentils should still be visible.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2 to 3 hours.

3.
Shape lentil mixture into four 1/2-inch-thick patties. Coat large skillet with cooking spray; heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on each side.

4.
For sauce, combine yogurt, cucumber, dill, mint, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.