Lentil Croquettes with Watercress and Kefir

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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