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Heat the oil in a large saucepan (not frying pan), and add the diced onion, grated carrot and minced garlic. Cook over a medium heat for about 5 minutes, until slightly softened.
Add the smoked paprika, curry powder, thyme, cumin and black pepper, and cook for a further minute or two. If you’re planning to use low sodium stock, you might also want to add a little salt.
Next, add the red lentils and the veggie stock. Bring to a simmer, and cook for around 20 minutes, stirring regularly, until the lentils are soft. Towards the end of the cooking time, preheat the oven to 180°C (Gas Mark 4 / 350°F).
Next add the oats and chopped chives, and mix thoroughly to combine. The mixture should be moist, but not runny.
Thoroughly oil a metal loaf tin (mine measured 9 x 5 inches), and transfer the mixture to the tin. Smooth out the top of the mixture until flat.
Place in the centre of the oven and cook for around 40 minutes, until golden brown and crispy. Allow to stand for 5 minutes before turning out the loaf and slicing.