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Preheat the oven to 180°C/gas mark 4.
Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes until softened.
Add all the other ingredients, except the seasoning.
Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
Bake for 37 - 45 minutes and allow to cool for 10 minutes before removing and cutting into thick slices.