1. Line a loaf pan with baking paper and set aside.
2. Chop garlic cloves, onion and carrot in very small pieces.
3. Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
4. Chop shallots and add it to the other vegetables. Cook for two more minutes.
5. Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart). Using a hand blend, process the vegetables until a smooth paste. Then add walnut and blend again. This can be done with a food processor as well.
6. Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
7. Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
8. For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
9. Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.