Put the lentils in a saucepan, cover with water and bring to the boil. Add the garlic, cumin and lemon, reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
Drop the broccoli florets into a saucepan of boiling water and blanch for about 2 minutes or until the broccoli are slightly softened but still crisp. Drain and set aside.
Meanwhile, put the lemon juice, oil, coriander, salt and black pepper in a large salad bowl, and whisk together.
Drain the lentils, discarding the lemon and garlic. Tip them in the salad bowl and toss gently to mix with the dressing.
Add the onion, apricots, capsicums and broccoli florets and mix gently. Crumble the cheese over the top, garnish with the sunflower seeds and serve immediately.