Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.

While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.

Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.

Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit. 

Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.

Using a blender or food processor, blend about 2 cups of the cooked lentils. 

Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.

Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top. 

Bake loaf for 45 minutes. Top with remaining sauce.