Preheat your oven to 180°C (350°F). Grease a standard loaf pan with a little oil or non-stick spray, and gather your ingredients.
Rinse the lentils thoroughly and simmer them in 2.5 cups of water for about 20 minutes, until tender but not mushy. Drain and let them cool slightly; they should be tender but still hold their shape.
While the lentils cook, finely dice the onion, garlic, and carrot. Heat a teaspoon of olive oil in a skillet over medium heat, then sauté the diced vegetables for 5-7 minutes until fragrant and softened. Let them cool a bit.
In a large bowl, lightly mash the cooked lentils with a fork or potato masher—just enough to break them up slightly, leaving some texture.
Add the sautéed vegetables to the mashed lentils, then stir in the oats, chopped sun-dried tomatoes, chopped walnuts, tomato paste, liquid smoke, smoked paprika, thyme, black pepper, and the sautéed onion, garlic, and carrot mixture. Mix everything thoroughly until well combined.
If the mixture feels too dry, add a splash of water or vegetable broth. If it’s too wet, sprinkle in a little more oats to help it hold together.
Transfer the mixture into your prepared loaf pan, pressing down firmly with a spatula to shape it evenly. Smooth the top surface.
Bake the loaf for 45 to 50 minutes, until the edges turn golden brown and a slight crack forms in the top. The aroma of smoky baked goodness will fill your kitchen.
Remove from the oven and let it rest in the pan for at least 10 minutes. This helps it set and makes slicing easier without crumbling.
Carefully slice the loaf with a serrated knife, revealing a firm, slightly crispy exterior and tender interior with vibrant flavors. Serve hot or at room temperature with your favorite sauce or simply enjoy as is.
