Cook the lentils in vegetable broth (instead of water) to package directions.
While the lentils cook, warm the oil in a large skillet.
Add all the veggies, except the garlic, to the pan and heat until you hear it sizzling. Then immediately reduce the heat to low.
Flatten out the vegetable in a single layer the best you can (I just used the back of my spatula) and continue to cook. You should just barely be able to hear the sizzling sound. You are sweating the vegetables instead of sautéing them, so keep the heat low and stir only occasionally.
At about the 30 minute mark, add in the garlic and continue cooking. If the heat is low enough, you can sweat the vegetables until the lentils are done so that everything finishes at the same time. Remember, you should just barely be able to hear the sizzling sound.
Preheat the oven to 350° F.
When everything is finished, strain off 2 cups of the lentils and add them to the skillet with the flax meal, tomato paste and tamari. Stir well. The lentils will get a bit mushy, but that's okay.
Oil a standard loaf pan and transfer the lentil mixture into the loaf pan. Press the mixture down like you would regular meat loaf. You want a flat surface.
Bake for 40 minutes. Allow to cool slightly, slice and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.