Lentil Loaf

So I made a lentil loaf and wanted to share! Now that said, this recipe needs to be tweaked...out of the oven for dinner it didn't set up as I had planned. Only the leftovers were easy to slice and kept their shape after doing so. The taste was fantastic...just need to work on the texture! 

1 1/4 C dry small green lentils
1/4 C red wine
1/2 white onion (minced)
4-5 cloves garlic (minced)
1 bay leaf
1 tsp tomato paste
1/2 C dry tricolor quinoa
1 green bell pepper (minced)
handful minced carrot (I used a handful of shredded carrot and chopped it)
1/3 C oat flour (I used instant oats and pulsed them in the 
3 Tbsp nooch
1/2 tsp thyme
1 tsp oregano
black pepper

1/4 C red wine
2-3 Tbsp tomato paste
1 1/2 Tbsp brown sugar
1 1/2 Tbsp apple cider vinegar
1 Tbsp dijon mustard

1. In a medium saucepot add 1 tsp of oil and heat to medium. Add onions and garlic and cook 2-3 minutes or until beginning to soften.
2. Add lentils, 1 1/2 C water, wine, tomato paste, bay leaf, and a dash of salt and pepper. Bring to a boil, immediately cover with lid and bring to a low heat setting. Simmer until lentils are soft.
3. Add thyme, oregano, fennel, quinoa, bell pepper, and carrot, and 1 C water, cook until quinoa is soft. Stir in oats and remove from heat and let cool.
4. Add mixture to oiled loafpan and evenly fill. Cover with foil and add to oven preheated to 350 F. Bake for 30 minutes. 
5. Remove from oven, and carefully spread sauce on top. Return to oven for another 20-25 minutes. Remove from oven and let cool at least 15 minutes before serving.