Preheat oven to 375 degrees Fahrenheit.

Chop the potatoes into small pieces.

Place the chopped potatoes in a medium pot.

Add enough water to the pot to just cover the potatoes.

Add the uncooked red lentils to the same pot.

Add 4 cups of water to the pot.

Simmer the mixture until the lentils are soft and the water is absorbed, approximately 25 minutes.

While the lentils are simmering, chop the onions.

Mince the garlic cloves.

In a separate pan, saute the chopped onions and minced garlic.

You can saute the onions and garlic in a little bit of oil or water.

In a large bowl, combine the nutritional yeast, flax seed meal, soy sauce (or Braggs Aminos), oats, dried parsley, and dried thyme.

Add the cooked potato and lentil mixture to the large bowl.

Add the sauteed onion and garlic mixture to the large bowl.

Mix all the ingredients together thoroughly until well combined.

The mixture should be fairly thick; if it seems too soupy, add more oats.

Grease a 9x12 inch baking pan.

Spoon the lentil loaf mixture into the greased baking pan.

Bake in the preheated oven at 375 degrees Fahrenheit for approximately 45 minutes.

Bake until the top is crispy and golden brown.