In a large pot over medium high heat, add broth with lentils.
Bring to boil, reduce heat to a simmer.
Cover and simmer for 35-40 minutes.
Stir occasionally.
Remove lid and set aside to cool.
Preheat oven to 350 F.
In a small bowl, add flaxseed and 1/3 cup water to make a flax egg.
Place in fridge for 10-20 minutes to thicken.
Over medium heat in a saute pan, add avocado oil.
Add garlic, onion, red pepper, carrots and celery.
Cook for 4-5 minutes.
Add spices and combine well.
Remove from heat and set aside.
In a food processor, add roughly 3/4 of lentil mixture and blend.
Add sauteed vegetables, oats, oat flour and flax egg.
Combine very well.
Add salt and pepper to taste.
In a parchment paper lined loaf pan, add mixture.
Press down to make sure no bare edges of pan.
In a medium mixing bowl, add ketchup, syrup and balsamic vinegar.
Mix well to combine all flavors.
Spread over top of loaf.
Place loaf pan in oven.
Bake for 50-60 minutes.
Remove and serve warm.