This recipe is from Vegetarian Times' Veg Boot Camp.
cup canned lentils, rinsed and drained
Tbsp raw sunflower kernels
tsp lemon juice
tsp olive oil
Sea salt and pepper to taste
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.