Soak Lentils for 2-3 hours and then rinse thoroughly.
In a large pot add lentils, 2 1/4 cups stock, 1 teaspoon cumin and 1 teaspoon garlic powder. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally. It’s ok if they get mushy.
Remove lid, set aside to cool (do not drain).
In a separate small bowl combine flaxseed and 1/3 cup water, set in refrigerator.
In a sauté pan heat oil or water over medium heat. Sauté garlic, spices, salt and pepper for 2 minutes. Add bell pepper, carrots, onion and celery for 10 minutes. Let cool a bit.
Preheat oven to 350° F. Line a loaf pan with parchment paper for easy removal.
If lentils are still whole, use an immersion blender or potato masher to smash them up.
Transfer vegetables to a mixing bowl.
Add aminos and mustard, stir.
Add lentils and flax, stir.
Add oats, panko and nutritional yeast and stir.
Put mixture into loaf pan pressing to edges. Spread BBQ sauce over top. Bake for about an 1-1 1 1/2 hours. Slice into middle when the center is no longer mushy with edges slightly brown.
Allow to cool for 10 minutes. Remove from pan. Slice to serve. Save leftovers for sandwiches.

1 1/4 cup dry red lentils
2 1/4 cup vegetable broth
2 tablespoon olive oil for sautéing, or 1/4 cup water for steaming
5 garlic cloves, chopped
1 small onion, chopped
1 small red bell pepper, chopped
1 carrot, diced
2 celery stalk, finely diced
1/4 teaspoon dried thyme
3 teaspoon cumin
2 teaspoon garlic powder
1 teaspoon onion powder
Fresh ground black pepper, to taste
1/2 teaspoon sea salt
3 tablespoon flaxseed meal
5 tablespoon cold water
3 tablespoon liquid aminos
2 tablespoon spicy mustard
1/2 cup whole wheat panko
1 1/2 cup oats, coarsely ground
2 tablespoon nutritional yeast
Natural or homemade BBQ sauce, to taste