Preheat oven to 450 degrees. Cut pumpkin (or squash) into 1 inch slices and drizzle with oil, salt, and pepper. Place on a baking sheet. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.

While the pumpkin cooks add 2 ½ cups broth with lentils to a large pot. Bring to a boil, reduce heat, cover and simmer for about 35 minutes. Once done, remove lid and set aside to cool.

In small bowl combine flaxseed meal and ⅓ cup water, set aside for 10 minutes in the refrigerator. This mixture will act as a binder and will thicken while sitting.

In a medium sauté pan heat oil over medium heat. Sauté garlic, onion, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using an immersion blender, fork or potato masher, mash ¾ of the cooked lentils.

Remove skin from cooked pumpkin (or squash) and cut into small cubes. Add to a large bowl with the sautéed vegetables, lentils, oats, all the herbs, salt, oat flour and flax-egg, mix well.

Taste, adding salt and more of any other herb as needed. Place mixture into a loaf pan lined with parchment paper overlapping the edges. Press mixture in firmly to the pan.

Preheat oven to 350 degrees.

Prepare your tomato glaze by combining all ingredients in a small bowl, mix well until incorporated. Spread evenly over top the loaf.

Place in center of the oven, and bake in oven at 350 degrees for about 45 – 50 minutes. Let cool a bit before slicing. Top with fresh herbs.