Make the psyllium husks gel by diluting it in water, let it sit for a few minutes, reserve.
Add the lentils and the rest of the ingredients up until the tomato passata into a food processor and process it well, add the psyllium husks mixture little by little.
In a separate pot, dissolve the agar agar in the plant based milk, turn the heat to high and stir it for 3 minutes, add it to the food processor bowl along with the rest of the ingredients and blend some more.
Add the cornstarch, blend it enough so it gets incorporated, do not overdo it, otherwise, the starch will be killed and the salami won't be firm.
Put the salami mixture in a large pot, stir for 15 minutes, transfer into a mold, let it cool completely and put it in the fridge for at least 6 hours.
You can substitute the red lentils for the same quantity of either cooked chickpeas, drained very well, or firm tofu, pressed very well also, or sautéed mushrooms, or white beans, also drained well. You can use any dried herb of your preference, instead of dried oregano If you use tomato puree, use 1 tablespoon and 1/4 cup of water.