In a large pot, bring the lentils and the 3 3/4 cups of water to a boil. Reduce heat, add the 2 smashed garlic cloves and 2 tablespoons tomato paste and mix well. Cover and simmer about 35 to 40 minutes, stirring occasionally. Once cooked well, remove the lid and let rest 15 minutes. Do not drain. 

Preheat oven to 350˚. Make the flax egg by mixing the flax meal with 1/3 cup of water. Put in the fridge while you prepare the vegetables. In a skillet, heat the olive oil over medium-high heat. Add the carrot, celery, onion and the 3 minced cloves of garlic. Sauté until the onion is translucent, about 5 minutes. Add the soy sauce, the 2 tablespoons tomato paste, the nutmeg, the cinnamon, the cloves, and some sea salt and pepper, to taste. Mix well and keep cooking for another 3-4 minutes, until nice and fragrant. 

In the bowl of a food processor, place 3/4 of the cooked lentils, the walnuts, the flax egg, the vegetable mixture and process briefly. Remove to a bowl, add the rest of the lentils and mix delicately. Place in a loaf pan lined with parchment paper and press down firmly on the mixture. 

In a small bowl, mix the glaze ingredients. Add about half the glaze on the loaf and place in the oven. Bake for 60 to 75 minutes, in the center of the oven. Remove from the oven and let cool at least 15 minutes before slicing. I have to say I love it even better when refrigerated overnight and sliced the next day. Serve alongside the rest of the glaze. Bon appétit!