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:
- 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.
- 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.
- 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.
- For sauce, combine yogurt, cucumber, dill, mint, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Serving Size:
1 Lentil Burger with about 1 tablespoon sauce (without roll)
Fiber
1 g
Carbohydrate
21 g
Cholesterol
54 mg
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
14 %
Calories
124
Protein
9 g
Sodium
166 mg
DIETARY EXCHANGE:
Meat
1/2
Vegetable
2-1/2
Starch
1/2
