In a medium saucepan cover lentils and bay leaf with water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast pecans in a skillet over medium heat. Stir often and cook until browned and fragrant. Remove from skillet.
In the skillet, combine diced onion, carrots, and garlic in a skillet with a splash of olive oil. Cook for about 10 minutes, or until the carrots are soft.
Drain lentils and reserve ½ cup of cooked lentils. Place remaining lentils in a food processor with toasted pecans and sauted veggies. Add remaining ingredients and pulse until the mixture is well combined. Be sure to stop processing before the mixture becomes a paste, some texture is always good. Stir in reserved lentils.
Prepare a 9x5 inch loaf pan by lining it with parchment paper. Press the loaf mixture into the pan.
Mix together all ingredients for the glaze until smooth. Spread the glaze over the lentil loaf.
Cover the loaf pan with aluminium foil and bake loaf in the preheated oven for 25 minutes. Remove the foil and bake 10 more minutes. Cut into slices and serve.
Notes
Makes 4 large servings or 8 small servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-lentil-loaf-tomato-glaze/