Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Rinse Green Lentils (1 1/2 cup) with water in a wire mesh strainer, picking out any dirt or non-lentils.
In a large pot on the stove, bring lentils and Water (3 1/2 cup) to a soft boil and reduce temperature to low and cook lentils for 15-20 minutes until soft, but not mushy. Drain any excess water once finished cooking.
In a large fry pan, heat Extra-Virgin Olive Oil (1 tablespoon) to medium and add Onion (2) and Garlic (2 clove) (reserve the other two for the final step). Sauté for 3 minutes. Add Carrot (1 cup) and sauté for 5 more minutes.
Meanwhile, combine Ground Flaxseed (2 tablespoon) and Water (1/4 cup) in a small bowl and let sit for 10 minutes to make a "flax egg".
Transfer sautéed mixture and cooked lentils to a food processor or high power blender. Add the Almond Flour (1/4 cup), Tamari Soy Sauce (2 tablespoon), Ground Ginger (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Cloves (1 teaspoon), Italian Seasoning (1 teaspoon), Sea Salt (1/2 teaspoon), flax egg and remaining Garlic (2 clove) to the food processor.
Blend for 60 seconds until well combined. It should be a consistency that will hold together if you form a patty.
In a small mixing bowl, combine the Tomato Paste (1 can), Maple Syrup (4 tablespoon), Tamari Soy Sauce (1/4 cup), Apple Cider Vinegar (2 tablespoon) and Garlic Powder (1 teaspoon) with a whisk until fully combined.
Pour mixture into loaf pan and coat the top with some glaze. Bake for 30-40 minutes and remove from oven and coat with more glaze. You should have some leftover for serving. Bake for 5 more minutes.
Remove from oven and let sit for 10 minutes, then remove from the pan and slice into 2-inch thick slices. Serve with glaze.