Instructions: Wash the lentils in several changes of water to remove any debris. Place in a bowl and cover with at least 2 inches of cold water and allow to soak overnight.

Add lentils along with next 9 ingredients to a food processor fitted with a steel blade and process for a minute or so until well combined.

Add 1/4 inch oil to a deep saucepan and test fry a spoonful of lentil mixture over moderate heat until golden-brown on both sides. Taste and adjust seasoning as desired. Store uncooked lentil mixture covered and refrigerated up to 2 days.

To serve: Heat oil and saute rounded tablespoon quantities of lentil mixture in hot oil until golden-brown on both sides. Be careful not to crowd cakes. Drain on paper towels and keep warm in a low oven while finishing rest of cakes. You should have enough for 18 to 20 cakes.

Place watercress attractively on plates and top with 3 of the warm lentil cakes. Spoon a tablespoon or two of Sweet Garlic And Olive Salsa in center and serve immediately.

This recipe yields 6 servings.

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