Lentil Sloppy Joes

In a large saucepan , place the lentils, 6 cups water, and the kosher salt . Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape and there is only a bit of liquid left in the pan.

Meanwhile, prepare the vegetables as noted in the ingredient list.

In another large saucepan or skillet, heat the olive oil over medium high heat. Add the bell pepper and onion and cook for 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste, ketchup, mustard, brown sugar, Worcestershire sauce, garlic powder, cumin and smoked paprika. (If the lentils are not yet ready at this point, remove the heat and allow the sauce to rest until they are done). Once the lentils are cooked, add them and the pan liquid to the tomato mixture, then simmer for 5 minutes until thickened and warm. Taste and add salt if desired.

Serve on a bun with pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.