One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.
Recipe information
Yield
4 Servings
Ingredients
Kefir Sauce:
Watercress Sauce:
Croquettes and Assembly:
Special equipment:
Preparation
Kefir sauce:
Step 1
Kefir sauce: Stir kefir, honey, and salt in a small bowl; cover and chill.
Watercress sauce:
Step 2
Toast seeds in a dry small skillet over medium-high, tossing occasionally, until fragrant and coriander seeds start to pop, about 3 minutes. Let cool; finely grind in spice mill.
Step 3
Purée spice mix, watercress, broth, and salt in a blender until smooth. Cover and chill until ready to use.
Croquettes and assembly:
Step 4
Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
Step 5
Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
Step 6
Process caraway, scallions, chile, garlic, bread, ricotta, lentils, broth, onion powder, paprika, and 1 1/2 teaspoons salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls.
Step 7
Pour oil into a large heavy skillet to a depth of 1/2" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
Step 8
Swirl both sauces in bowls; top with croquettes. Drizzle with pomegranate molasses and finish with watercress.
Step 9
Do ahead: Croquettes can be formed 1 day ahead. Cover and chill. Bring to room temperature before frying.
