1. Preheat the oven to 190C and line a loaf tin with parchment paper. 2. In a large frying pan, heat the olive oil over medium. Once the pan is hot, add the onion and cook for 3-4 minutes, or until softened and fragrant. Add the celery, garlic, sage, rosemary, and thyme, and cook for another 2-3 minutes. Remove from the heat and set aside. 3. Add the cooked lentils, carrot, apple, hazelnut butter, aminos, balsamic vinegar, oats, chickpea flour, walnuts, salt, pepper, and the onion mixture to a food processor fitted with the blade attachment. 4. Blend the mixture until it just comes together when pressed between finger and thumb. There should still be plenty of texture. If it’s very crumbly, add a tablespoon of water at a time, stirring with a large spoon (avoid further blending) until it can hold its shape. 5. Press the mixture into the prepared loaf tin, using your hands to press the top evenly. 6. Bake the roast for 40-45 minutes, or until the top is golden in colour and firm to the touch. Cool for 10 minutes before slicing and serving. If the roast is crumbling slightly when cut, leave it to cool for a few more minutes.