Instructions

• Add 2 cups cooked red lentils, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 garlic cloves (minced), and 1 tablespoon olive oil to a food processor.
• Pulse the mixture in short bursts until smooth, stopping once or twice to scrape down the sides of the bowl so everything blends evenly.
• Transfer the blended lentil mixture to a bowl and stir in 2 tablespoons sunflower seeds, 2 tablespoons finely diced celery, 1 tablespoon finely diced red onion, 1 tablespoon minced fresh tarragon, and 2 tablespoons minced fresh parsley until evenly combined.
• Serve immediately with warm whole-wheat pita, fresh veggies, or your favorite cracker.