Start by rinsing the red lentils under cold water. In a pot, combine the lentils with water (about 3 cups) and bring to a boil. Reduce the heat and let them simmer for about 15-20 minutes, or until tender. Drain any excess water and set aside to cool.
While your lentils are cooking, finely dice the celery and red onion. Mince the garlic cloves and chop the fresh herbs (tarragon and parsley). The fresher the herbs, the more vibrant the dip will taste!
In a food processor, combine the cooked lentils, minced garlic, lemon juice, salt, pepper, and olive oil. Blend until smooth and creamy, scraping down the sides as necessary. You can adjust the consistency by adding a bit more olive oil or a splash of water if needed.
Once your lentil mixture is smooth, transfer it to a mixing bowl. Gently fold in the sunflower seeds, diced celery, red onion, tarragon, and parsley. This adds a lovely texture and a burst of flavor.
For the best flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve it with your favorite dippers, and enjoy!
