Place lentils and 4 cups water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain well.
Combine breadcrumbs and next 5 ingredients in a food processor; process until blended. Add lentils, rice, 1 tablespoon oil, and egg whites; process until coarsely chopped.
Divide mixture into 8 (1/4-cup) portions, and shape each into a 1/4-inch-thick patty.
Heat remaining oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Serve with Yogurt Sauce.
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