3 cups water
1 cup lentils, rinsed
salt to taste (optional)
1 cup chopped onion
3 tablespoons olive oil
15 oz can diced tomatoes
2 cloves garlic, minced
1/2-1 (6 ounce) can tomato paste
1/2 cup ketchup
1 teaspoon mustard powder
1 tablespoon chili powder
3-5 tablespoons rapadura, molasses, or honey
1 dash Worcestershire sauce
1-2 Tbsp barbecue sauce
salt and ground black pepper to taste
4 hamburger buns, split

Soaking Step (for benefits read here), optional: Allow lentils to soak over night in warm filtered water with 2 Tbsp acid medium. Rinse and cook as described below.

Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.

Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to10 minutes until thickened.

Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired “sloppy joe” consistency. Serve on buns.