Step 1

Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.

Step 2

In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.

Step 3

To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.

Step 4

Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.

Step 5

Whisk all glaze ingredients together then pour over the loaf. Bake for 40 minutes, then remove and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.