Start by soaking the sunflower seeds in a large bowl covered with a few inches of hot water.
In a large skillet, warm the olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the carrots, jalapeño, and garlic. Stir in the chili powder, cumin and tomato paste then continue to cook for 2 more minutes.
Add the rinsed lentils to the skillet along with the 2 cups vegetable broth. Bring to a boil then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils are tender.
Meanwhile make the sunflower cream by combining all of the ingredients in a high speed blender then blend until smooth. Add more water, if needed, to thin. Taste test and add more salt if needed.
Warm tortillas on a flat skillet on the stove. Take a spoonful of the sunflower cream and spread through the center, then top with lentil carrot mixture. Garnish with shredded cabbage , avocado, cojita cheese, and cilantro.