Begin by washing the lentils and then put them in a large saucepan with the bay leaf.
Bring the pan to a boil, reduce the heat and then simmer for 20 to 30 minutes, or until the lentils are soft and all of the fluid has been absorbed.
Preheat your oven to 350 degrees Fahrenheit and line a loaf pan with nonstick parchment paper.
Saute the onion and garlic in the oil in a saucepan until the onion is soft (roughly 2 minutes).
Add the mushrooms and pepper and cook for 2 minutes.
Remove the bay leaf and then add the lentil mixture to the pan along with the cilantro, lemon zest and juice, the beaten eggs, and the breadcrumbs (save about 3 tablespoons of the breadcrumbs for later).
Season with the pepper and then mix well. When combined, the mixture should be soft, but not runny.
Spoon the lentils into the prepared pan and sprinkle the reserved breadcrumbs over the top.
Place in the oven and then bake for 35 to 40 minutes, or until the loaf is firm to the touch.
Remove from the oven and allow the loaf to cool in the pan for 10 minutes before turning it out.
To serve, cut into thick slices and enjoy with your favorite salsa or mixed green salad.