Preheat oven to 400 degrees.

Put lentils in a small saucepan with water to cover by a few inches.  Bring to a boil and simmer for 15 minutes.  Drain in a fine mesh strainer.

Grind cashews to a fine powder in a food processor and place in a large mixing bowl.  Grind chestnuts in same food processor until very fine, and add to the bowl.  Mix in the drained lentils, the can of tomatoes including the liquid, and the rolled oats.  Add seasoned salt and pepper to taste.  The mixture should be fairly thick... if it is too loose, add more ground cashews.

Oil two 8 x 5 inch loaf pans.  Place half the mixture in each pan and bake for about 45 minutes, until nicely browned.

Makes 4-6 servings, with leftovers for lunch the next day!