Heat oil in a pan at medium heat, and sauté the onion until translucent. Add salt, butter, mushrooms and keep sautéing until the champignons are tender (10 - 15 minutes). Add lentils, wine and cognac and cook for another 1 minute or until the liquids are evaporated. Put the mixture in a blender or food processor together with walnuts and almond butter. Blend until very smooth. This might take about 3-4 minutes, depending on your blender power. The thinner the better!
In a pot heat 0.5 dl (about 0.25) of water and add cranberries, wine, thyme and a pinch of salt and pepper. Simmer for about 2 minutes or until the liquids are evaporated.
Garnishing and serving
Toast the bread slices and spread the paté on top. Garnish with the chutney and sprinkle with a little pepper.
You won't need to follow the quantities precisely, but you can be creative according to your taste. You might prefer your paté fatter, drier, or more liquid. Add more veggies, more lentils, more fat or more wine as you wish.