In a saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Drain any excess water and let cool slightly.

In a large mixing bowl, whisk together whole wheat flour, rolled oats, yeast, and salt.

Add olive oil, honey, and the cooked lentils to the dry ingredients. Mix well.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.

Preheat oven to 375°F (190°C). Bake for 50-55 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.