Ingredients Meat & Poultry Chicken Ground Chicken Recipes Chicken and Lentil Burger 4.0 (35) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Romulo Yanes Although they have a humble reputation, lentils are packed with protein and fiber. Serve them in burger form and they'll go fast. Ingredients 3 teaspoons extra-virgin olive oil 1 medium onion, diced small ¾ teaspoon ground cumin (optional) ¾ pound ground chicken breast 1 can (15 ounces) lentils, rinsed and drained, or 2 cups cooked lentils 3 tablespoons fresh breadcrumbs 1 large egg, lightly beaten 1 tablespoon chopped fresh cilantro (optional) ½ teaspoon coarse salt ¼ teaspoon ground pepper 4 English muffins, split and toasted Toppings (optional), such as lettuce, tomato, and ketchup Directions In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties. In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings. Cook's Notes Other Kid-Friendly Ways to Enjoy LentilsPuree with chickpeas for a sandwich spread.Layer in a cheese quesadilla.Stir into cooked rice along with sauteed bell pepper and onion.Toss with fusilli, feta cheese, and grape tomatoes.Saute with crumbled sausage and diced potatoes. Print