Lentil Cakes With Feta-Yogurt Sauce And Cucumber-Cress Salad

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1 cup red lentils

3 scallions, pale-green and white parts chopped; greens thinly sliced on bias

1 tablespoon harissa (igourmet.com)

1/4 teaspoon turmeric

1/4 teaspoon baking powder

Coarse salt

1 large egg plus 1 large egg white

2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)

1/2 cup nonfat plain Greek yogurt

1 tablespoon fresh lemon juice

1/8 teaspoon finely grated garlic (from 1 small clove)

1/2 English cucumber, cut into half-moons (1 cup)

1/2 ounce upland cress or watercress (1 cup)

1/4 ounce fresh mint leaves (1/2 cup)

2 teaspoons safflower oil

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