1Put the lentils in a saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and gently simmer for 20–30 minutes, or until tender. Drain and set aside.
2Meanwhile, put the pecans in a food processor and blitz for a few seconds. Add the carrots, onion and garlic and process for another few seconds.
3Heat the olive oil in a wide shallow saucepan over medium heat. Add the mixture from the food processor and cook, stirring, for a few minutes, until the onions are translucent and soft; keep an eye on the mixture so it doesn't burn.
4Stir in the raisins, spices and seeds, then the apple sauce, peanut butter and warm water. Add the beans, then stir in the drained lentils. Season to taste with salt and cook, stirring, for about 10 minutes, to bring all the flavours together.
5Meanwhile, preheat the oven to 200°C conventional, or 180°C fan-forced. Grease a 25 x 15 cm loaf tin and line it with baking paper.
6Allow the lentil mixture to cool slightly, then roughly mash it, so that it has some texture but is a little on the mushy side. (If you prefer, you can blend about one-quarter of the mixture in a food processor, then stir it back into the remaining unprocessed mixture.)
7Spoon the lentil mixture into the loaf tin, pressing it down with a spatula, so that it is flat on top.
8In a small bowl, thoroughly mix all the glaze ingredients together. Spread the glaze evenly over the top of the loaf.
9Bake for 1 hour, or until the edges are golden.
10In summer serve with a simple coleslaw and green salad, or in winter with a baked potato and steamed veggies.
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