Place the lentils in a large sauce pan and cover them with cold water. Set saucepan on the stove over medium heat and boil the water. Skim the boiling water for a few seconds in order to remove any scum or layer.
Add the cumin, lemon and peeled garlic to the boiling water and reduce the heat gently, simmering the ingredients for 25 to 30 minutes or until the lentils are soft.
Till the ingredients in the saucepan are boiling, you can prepare the lemon-coriander dressing.
Take a large salad bowl and pour in the lemon juice. Stir in the extra-virgin olive oil and the chopped fresh coriander. Season the dressing ingredients with a pinch of salt and ground black pepper. Grab a large whisk and mix all the ingredients in order to incorporate and coat them thoroughly. Set the dressing bowl aside and get back to your boiling lentils.
Drain the boiled lentils and remove the lemon and garlics. Now, add the remaining ingredients to a large salad bowl of the lemon-coriander dressing. Toss the ingredients with a large fork or whisk to coat them with the dressing.
Now, add in the chopped apricots, onion, pepper and broccoli florets. Mix these ingredients with the previously dressing coated ingredients.
Sprinkle the goat’s cheese and sunflower seeds over the top of the ingredients.
Serve and enjoy the delicious Middle Eastern lentil salad.