Place 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 in a food processor; secure the lid.

Pulse the mixture until smooth, stopping to scrape down the sides with a spatula as needed.

Transfer the lentil purée to a bowl and stir in 2 tablespoons sunflower seeds, 2 tablespoons finely diced celery, 1 tablespoon finely diced red onion, 1 tablespoon fresh minced tarragon, and 2 tablespoons fresh minced parsley until evenly combined.

Spoon into a serving dish and serve with warm whole-wheat pita, fresh veggies, or your favorite cracker.