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Pre-heat oven to 375°F.
Heat oil over medium heat in a medium sauté pan and cook onions, carrots and celery until they've softened and become fragrant. About 4-6 minutes. Add garlic and let cook for 30 seconds. Once cooked remove from stovetop to cool.
While sauteing, you can toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
Reserve ½ cup of the lentils to the side. With the remaining lentils, add to a food processor with the cooked veggies, toasted walnuts, oats, tomato paste, ground flaxseed, vegan worcestershire sauce, ketchup, maple syrup, apple cider vinegar, and spices (oregano to salt). Pulse until mixture is just combined and the texture is to your liking.
Stir in the reserved lentils and press mixture into parchment lined 9x5" loaf pan. Bake covered with foil for 30 minutes.
While baking whisk together all the glaze ingredients. After 30 minutes, remove loaf, uncover and spread the glaze over the top. Return to oven and bake for about 10 more minutes.
Let the loaf rest 15 minutes before cutting and serving.
Store cooled leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 3 months.