Place the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
While the lentils cook, heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, oregano, salt, and pepper. Pulse until able to be formed into patties. Shape mixture into 10-12 patties.
Heat about a tablespoon of the grapeseed oil in a large skillet over medium-high heat. Once oil is shimmering, add the lentil cakes and fit as many as you can in the pan without touching. Cook for 3-5 minutes, flip, and cook another 3-5 minutes or until firmed and browned. Repeat with more oil and lentil mixture until all cakes are formed and cooked.
Serve with your favorite sauce or dressing or dip.
Divide the cook time in half by buying about a 1 pound package of pre-cooked lentils!