Name: Lentil Croquettes With Watercress and Kefir
Yield: 4 Servings
Ingredients: 1 cup kefir (cultured milk); 1½ teaspoons honey; 1 teaspoon kosher salt; 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; 2 cups (lightly packed) trimmed watercress leaves; ½ cup low-sodium vegetable broth; ½ teaspoon kosher salt; 1 teaspoon caraway seeds; 4 scallions, white and pale-green parts only; 1 serrano chile, seeded, chopped; 3 garlic cloves, chopped; 4 ounces pumpernickel bread, torn into small pieces; 2 ounces ricotta; 1 cup sprouted lentils; ¼ cup low-sodium vegetable broth; 1 tablespoon onion powder; 1 teaspoon paprika; 1½ teaspoons kosher salt, plus more; Vegetable oil (for frying; about 3 cups); Pomegranate molasses and watercress leaves (for serving); A spice mill or a mortar and pestle

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Alex Lau

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

Recipe notes