Begin with chopping the mushrooms and red onion and slowly and gently sauté to reduce and get some colour into the mushrooms. not to dry out though.
Add a clove of crushed garlic, 2 teaspoons of rosemary, 2 teaspoons of sage and 2 teaspoons of thyme . Stir and continue to reduce.
Before they dry out toast chopped walnuts and add to the frying and and mix.
add the cooked Puy lentils to the mushroom mix and stir in a capful of brandy (or cognac).
add the salt and pepper
Place the mixture into a food processor with 1 tablespoon of soy sauce, large grind of black pepper, 2 tablespoons of beetroot juice and keep processing until all smooth. taste and add a bit more brandy and adjust the seasoning
Put the pate into individual ramekins and chill in the fridge for at least an hour. Serve with a side side salad and toasted sourdough bread.