Sort and rinse lentils, add to a medium saucepan with vegetable broth or water, and bring to a boil. Reduce heat and simmer for 40 minutes or until all liquid has evaporated and the lentils are mushy. Transfer to a large bowl and mash with a fork or potato masher and set aside or rinse and drained canned lentils and mash.

Meanwhile, finely chop or process carrot, or radish or heart of palms in a food processor followed by walnuts until crumbly, transfer the heart of palm/radish to a small bowl and the walnut to the bowl with lentils.

Preheat oven to 375 F. Heat oil in a large skillet on medium-high, add onions and cook until soft about 2-3 minutes. Add garlic, celery, carrots, or heart palm or radish, thyme, paprika, and parsley. Cook stirring frequently until fragrant, about 2 minutes.

Transfer cooked vegetables to lentils, stir to combine adding Bragg's liquid aminos, nutritional yeast flakes, oat flour, ground flax seeds and salt.

Transfer to a 9x5 loaf pan lined with parchment paper hanging over rims for easy removal, spread top with homemade tomato ketchup or your favorite barbecue sauce and bake in a preheated oven for 50 minutes,

Allow the loaf to cool for about 30 minutes before slicing so the loaf will firm up.

Combine tomato paste, water, maple syrup, lemon juice, molasses, garlic powder, onion powder, allspice and salt in a bowl, mix well. Pour into a saucepan and cook for 5 minutes to thicken. Allow to cool and spread over the top of the loaf.