Step 1

Rinse and drain the lentils, put them in pot and add water to cover.

Step 2

Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are very tender, about 20 min.

Step 3

Drain and set aside.

Step 4

Meanwhile, heat the olive oil in a saucepan on medium heat.

Step 5

Sauté the onion, garlic, ginger and curry powder for 6-8 min, stirring from time to time.

Step 6

Set aside.

Step 7

Tip lentils, sunflower seeds and onion mixture into a food processor.

Step 8

Pulse a few times to mix the ingredients into a paste.

Step 9

Transfer the paste into a bowl and put in the fridge for 1 to 2 hours.

Step 10

Serve.