Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready. Set aside.
In a food processor, process 2 slices of toast until crumbly. Pour into a small bowl and set aside.
Using the food processor again, process the carrots until shredded. Add in the walnuts, celery, apple, and raisins. Process until everything is crumbly. Set aside.
In a skillet over medium heat, heat a teaspoon of olive oil. Sauté the onions and minced garlic for 4-5 minutes. Add in the walnut mixture and sauté for 5 more minutes. Remove from heat.
In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients in a small bowl and then spread half on top of loaf. Reserve the rest for a dipping sauce.
Bake at 350 F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
To make this gluten-free, add almond flour instead of the whole grain toast.