Cook the lentils with the cloves in plenty of water until they are done but not mushy. Drain them, retaining the water.
Sweat the shallot in the oil on very gentle heat (with the lid on the pan) for a good 5 minutes. Add the marjoram and give it a stir. Turn the heat off.
Roast the sunflower seeds in a dry frying pan, being careful not to burn them. When they are done remove them immediately from the pan or they will continue to brown (and burn).
Put the lentils and cloves into a magimix or a blender. Add the cold butter and pulse to mix.
Add the shallots/marjoram as well as the sunflower seeds, soya sauce. Blend to a fine fine fine puree, adding just enough water, spoon by spoon to make the blender or magimix work. Taste and add salt and pepper to your liking.
If you want it even finer, put it through a sieve or a mouli.
Decant into an attractive bowl and cover with cling fim. Wait until it has cooled and the put it in the fridge until cold.
Eat this with brioche if you are feeling indulgent or a humble whole meal loaf.