Start by cooking the lentils in a large pot with plenty of water until they are soft and breaking apart, about 20-25 minutes. Drain any excess water and let them cool slightly.
While the lentils are still warm, mash them with a fork or potato masher directly in the pot, feeling the coarse, slightly sticky texture develop as they break down.
Transfer the mashed lentils to a large mixing bowl. Add the grated carrots, chopped onion, breadcrumbs, eggs, tomato paste, and Worcestershire sauce.
Mix everything thoroughly with a sturdy spoon or your hands until the mixture is evenly combined and holds together when pressed. It should be coarse and slightly sticky.
Lightly grease a loaf pan and transfer the mixture into it, pressing down firmly to shape it evenly.
Place the loaf pan in a preheated oven at 375°F (190°C) and bake for about 45 minutes, until the top turns a rich, golden-brown color and the loaf feels firm.
Once baked, remove the loaf from the oven and let it rest for 10 minutes to set, which makes slicing easier and cleaner.
Slice the lentil loaf and serve it warm, enjoying its hearty, textured interior and savory flavor.
