In a medium saucepan, bring 2 cups of water to a boil and add the lentils. Reduce heat and simmer for 25-30 minutes until tender. Drain and set aside.

In a skillet, heat the vegetable oil and sauté the onion for 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Remove from heat.

Preheat your oven to 392°F (200°C).

In a food processor, combine the oats and ground flax seeds until finely blended. Transfer to a mixing bowl.

Add cooked lentils, kidney beans, walnuts, and sunflower seeds to the mixture. Incorporate the onion and garlic to a coarse texture.

Fold in grated carrot, chopped mushrooms, thyme, rosemary, tomato paste, mustard, soy sauce, paprika, and season with salt and pepper until well mixed.

Line a loaf pan with parchment paper and transfer the mixture. Press firmly and smooth the top.

Bake in the oven for 30 minutes.

Prepare the glaze by mixing cranberry chutney and ketchup.

After 30 minutes, remove the meatloaf and brush with the glaze. Return to the oven and bake for another 20 minutes.

Let the meatloaf cool in the pan for at least 15 minutes before slicing.