Cook the Lentils
In a saucepan combine lentils, water, vegetable broth, and tomato sauce. Bring to a boil, reduce heat, and simmer until lentils are tender (about 20 minutes). Drain excess liquid if necessary and set aside.

Prepare the Spice Blend
In a small bowl mix onion powder, garlic powder, dried minced onion, sweet paprika, smoked paprika, cumin, chili powder, mustard powder, salt, and black pepper.

Sauté the Vegetables
In a large Dutch oven or skillet over medium heat, add the onion, green bell pepper, and celery. Cover and cook for about 5–7 minutes until softened. Add a splash of water or broth if needed to prevent sticking.

Add Garlic and Spices
Stir in the minced garlic and cook for about 30 seconds. Add the spice mixture and cook for another 30–60 seconds until fragrant.

Create the BBQ Sauce
Add water, tamari, liquid smoke, tomato sauce, molasses, apple cider vinegar, maple syrup, and cooked lentils.

Simmer the Mixture
Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, stirring occasionally, until thick and saucy.

Serve
Spoon the sloppy joe mixture onto toasted buns or wraps. Top with crunchy coleslaw if desired and serve immediately.