Ingredients:

3 1/3 cups water or low-sodium vegetable stock
1 onion chopped
1 red bell pepper chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils
1 15-ounce can diced fire roasted tomatoes
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon rice vinegar
1 teaspoon vegetarian Worcestershire sauce
salt to taste

Instructions:

Place 1/3 of the water or stock in a large pot. Add the onions and bell pepper and cook stirring occasionally until onions soften slightly about 5 minutes. Add the chili powder and mix in well. Add the remaining liquid lentils tomatoes and the rest of the seasonings. Mix well bring to a boil reduce heat cover and cook over low heat for one hour stirring occasionally. Serve on buns or fresh baked bread.