This recipe must be prepared in advance. To sprout sunflower seeds, place seeds in a large bowl, cover with cool water and soak overnight at room temperature.

In the morning, drain sunflower seeds in a colander (reserve water for houseplants). Cover colander with a clean kitchen cloth and store, at room temperature, until seeds sprout, 3 to 4 hours. To sprout lentils, place them in a large bowl, cover with cool water and soak overnight at room temperature.

Lentils will absorb water, so be sure to add more water if needed. Drain lentils in a colander (reserve water for houseplants), cover with a clean kitchen cloth and store, at room temperature, until lentils sprout, 12 to 36 hours. From Jessica Flannigan.

2 cups sprouted sunflower seeds (see Note, above)1½ cups sprouted lentils (see Note, above)4 carrots, peeled and finely grated1 small onion, diced4 ribs celery, peeled and coarsely chopped2 to 3 garlic cloves2 green onions, chopped¼ cup packed flat-leaf parsley, chopped¼ cup freshly squeezed lemon juice1/3 teaspoon sea salt1 tablespoon Italian seasoning2 tablespoons freshly chopped oregano (or 1 teaspoon dried oregano)In a food processor fitted with a metal blade, combine sunflower seeds, lentils, carrots, onion, celery, garlic, green onions, parsley, lemon juice, salt, Italian seasoning and oregano and process until ingredients are thoroughly mixed and broken into small bits.Form mixture into ½-inch thick patties. Place in a food dehydrator for 8 to 12 hours. Alternately, preheat oven to 300 degrees. Line a baking sheet with parchment paper, place burgers on prepared baking sheet and bake 90 minutes, flipping each burger (and rotating pan) after 45 minutes. Remove from oven and serve hot. Makes 8 to 10 large patties.