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Place the water and lentils in a medium bowl; cover and let soak overnight (or at least 6 hours). Drain the lentils through a sieve or colander.
Preheat oven to 350F (180C). Grease or spray all 12 cups of a standard muffin tin.
Place the drained lentils and all of the remaining ingredients in a food processor. Process until finely chopped (the mixture should still have texture; it should not be entirely smooth).
Scoop heaping tablespoons of the mixture and loosely shape into a patty (mixture will be somewhat wet); place in prepared cups, gently pressing to flatten and cover bottom of cup. Lightly spritz or brush with spray or oil.
Bake in the preheated oven for 14 to 17 minutes until set. Let cool in pan for 5 minutes then remove from tin. Serve warm or cool completely.