Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and transfer the cooked lentil quinoa mixture to a large mixing bowl. 

Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.

Preheat oven to 375°F (190°C).

Add cooked veggies with spices to the large mixing bowl with the lentils and quinoa.

Stir in raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Make sure it’s well combined with the cooked lentils, quinoa, and veggie mixture.

Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.