Lentil Burgers with Tzatziki

Burgers:
2 Tsp olive oil
1c chopped onion
3/4 t dried oregano
1/8 t crushed red pepper
2 garlic cloves, minced
1.5 cups fat-free , less-sodium chicken broth
3 c dried lentils
1/4 cup sun-dried tomatoe sprinkeles
2.5 oz crumbled feta cheese
1/2 c grated carrots
1/3 c Italian-seasoned breadcrumbs
1/3 c toasted wheat germ
3 T chopped pitted Kalamata olives
1/4 c chopped fresh flat-leaf parlsey
1/4 teaspoon freshly ground black pepper
Cooking Spary
8 1.5 oz whole wheat hamburger buns, toasted
16 arugula leaves
2 tomatoes, cut 1/4 inch thick slices

Heat 2 t oil in medium saucepan over medium-high heat. Add onion, saute 2 min. or until tender. Stir in oregano, red pepper and minced garlic cook 30 seconds, stirring constantly. Stir in broth,k lentils, and sun-dried tomatoes, bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender; drain, cool.l
Place lentil mixture, cheese and next 6 ingredients in a food processor, pulse intil coarsely ground. Divide lentil mixture into 8 equal portions, shaping each into 1/2 inch thick patty.
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties and cook 3 minutes. Turn patties over; reduce heat to medium, and cook 3 minutes. Spread 1 T tzatziki evenly on each bun top and bottom. Arrange arugula patties and tomato slices evenly over bottom halves fo buns. top with remaining bun halves.

Serving Size: makes 12 1/2 inch burgers