1. Preheat your oven to 325°F.
2. Rinse and strain the lentils, then toss them into a pot with 3 cups of water (or veggie broth if you’re feeling fancy).
3. Bring it to a boil, season with salt, and then drop the heat to medium-low.
4. Let it simmer, uncovered, for 40–45 minutes.
5. Stir often, and add a splash of water if things look dry. You want the lentils a bit mushy, perfect for mashing.
6. Spread the walnuts on a baking sheet and toast them at 325°F for 8–10 minutes. They’ll smell amazing when they’re ready. Set it aside and crank the oven up to 350°F.
7. In a small bowl, whisk the ground flax with water.
8. Let it sit and thicken up while you work on the rest.
9. Heat a teaspoon of olive oil in a skillet over medium heat.
10. Toss in the minced garlic and diced onion.
11. Sauté for about 5 minutes, adding a pinch of salt as you go.
12. Stir in the celery, carrot, apple, and raisins, and let it all cook for another 5 minutes. Take it off the heat and let it cool a bit.
13. In a big mixing bowl, combine the mashed lentils, toasted walnuts, flax mixture, oat flour, breadcrumbs, and sautéed veggies.
14. Sprinkle in the thyme, red pepper flakes, and more salt & pepper if you’d like. Mix until everything’s hugging each other nicely.
15. Grease a loaf pan and line it with parchment paper (it’ll save you so much trouble later). Press the mixture firmly into the pan—don’t be shy! In another small bowl, whisk together the balsamic glaze ingredients. Spread half of the glaze on top of the loaf and save the rest as a dipping sauce.
16. Bake the loaf at 350°F for 40–50 minutes, uncovered. The edges should be lightly browned and hold their shape.
17. Let it cool in the pan for at least 10 minutes before transferring to a rack.
18. Pro tip: Wait until it’s fully cooled before slicing; it’ll hold together so much better.

Enjoy your hearty, plant-packed loaf with extra glaze on the side!