- YIELD: 1 servings
This recipe is from Vegetarian Times' Veg Boot Camp.
|½||cup canned lentils, rinsed and drained|
|2||Tbsp raw sunflower kernels|
|2||tsp lemon juice|
|1||tsp olive oil|
|Sea salt and pepper to taste|
|1||Tbsp finely chopped celery|
|Whole-grain sprouted bread|
Blend lentils, sunflower kernels, water, lemon juice and olive oil in a food processor; season with salt and pepper. Stir in celery. Spread 2 slices bread and top with carrots and lettuce.