Vegan Bologna From Red Lentils

You can watch the video for visual instructions.
Thoroughly rinse (and remove debris), then soak the lentils and cashews for at least 2 hours. Drain well. If you forget to soak the cashews, simply boil them for a few minutes to soften them.
Blend the lentils, cashews, beetroot, and 1 cup (240 ml) water until silky smooth. Pause to scrape down the sides as needed.
Transfer to a saucepan, add another 1 cup (240 ml) water and simmer over medium-low heat for 10 minutes, whisking occasionally.
Meanwhile, stir in the spices, balsamic vinegar, soy sauce, tomato paste, and olive brine, whisking well.
Add 2 tsp agar-agar powder and 1/3 cup (80 ml) water to the blender (no need to rinse it first) and blend for a few seconds.
Transfer it to the saucepan, increase the heat, and cook for 5 minutes until thickened.
Transfer to a wide-rimmed glass jar or measuring cup (empty cans, yogurt containers, or empty milk carton -for a square shape- work, too).
To help it release easily, optionally oil the mold first (it's not necessary though).
Refrigerate the vegan bologna sausage for 2 hours to fully set. Then remove from the mold, slice with a sharp knife or mandoline, and enjoy!