Sauté aromatics: Set Instant Pot to Sauté (Normal). Add 2 tbsp olive oil. Add shallot and cook 2–3 min until softened. Add garlic + rosemary + thyme + sage. Stir 1 min. Add mushrooms and sauté 2–3 min until they begin to release liquid.

Deglaze & pressure cook: Add cognac and let it bubble 30 seconds. Add soy sauce and stir. Add ½ cup water (helps it steam properly). Cancel Sauté. Close lid and cook: Pressure Cook → High → 4 minutes. Quick release.

Blend the pâté: Transfer everything to a food processor OR use an immersion blender. Add remaining 2 tbsp olive oil, lentils, walnuts, beetroot purée, black pepper. Blend until very smooth and creamy. Optional: add a tiny splash of extra cognac for brightness.

Chill: Transfer into a jar and refrigerate at least 3 hours (overnight is best).

Thermomix version: Sauté aromatics: Add to the bowl: 1 diced shallot, 2 tbsp olive oil. Cook: 3 min | 120°C | Speed 1. Add garlic + rosemary + thyme + sage + mushrooms. Cook: 6 min | 120°C | Reverse | Speed 1.

Add flavorings: Add 2 tbsp cognac, 2 tbsp soy sauce. Cook: 2 min | 120°C | Reverse | Speed 1.

Blend the pâté: Add remaining 2 tbsp olive oil, 400 g cooked lentils, 150 g toasted walnuts, 2 tbsp beet purée, black pepper. Blend: 20 sec | Speed 6 → scrape → 15–20 sec | Speed 7–8. Optional: add a splash more cognac and pulse briefly.

Chill + Serve: Transfer to a small glass jar. Refrigerate 3+ hours, ideally overnight. Serve with toasted sourdough, crackers, or crostini.