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Heat the oil in a pan on medium heat, and add the diced onion and sun-dried tomatoes. Saute for 6-8 minutes, stirring often, until the onions have softened.
Add the garlic and cook for another minute.
Add the seasonings/spices and tomato paste and stir it into the onion and sun-dried tomatoes. Cook off until the tomato paste has darkened in colour (2-3 minutes).
Pour in the white wine to deglaze the pan.
Add the puy lentils, vegetable stock, and heavy cream and simmer for 10 - 15 minutes until the sauce has thickened.
Remove the pan from the heat and stir in the hard cheese, then top with the fresh basil and lemon.