Place the carrots, onions, garlic, pecans and sunflower seeds in a food processor. Process until finely chopped, and transfer to a large bowl. Add half of the cooked lentils to the food processor, and pulse until they appear slightly mashed. Add to the bowl along with the remaining lentils.
Stir in the breadcrumbs, thyme, oregano and salt.
In a small bowl, beat the eggs along with the tomato paste and Worcestershire sauce. Pour the egg mixture into the bowl with vegetables and lentils, and stir everything together. Sprinkle in the flour a little at a time. If the mixture seems too wet, add more flour as needed. Refrigerate for 30 minutes. Form 8 individual patties.
Place the oil in a large skillet over medium-heat. After 3 minutes, add the patties, and cook on each side about 5–6 minutes. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/