If using dried lentils, rinse 2 cups of dry green lentils and place them in a pot of boiling water to cook for about 15-20 minutes or until cooked through but not soggy. Once cooked, drain and rinse the lentils and set them aside.

Meanwhile, in a large sauce pan, sauté the chopped onion and minced garlic until soft. Add in the green bell pepper and continue cooking for a few more minutes until the pepper softens.

Add in the remaining ingredients and stir well.

Add 4 cups of cooked lentils to the saucepan and stir well to coat all the lentils in sauce. If the sauce looks too soupy, you can add in more cooked lentils. Just remember that the sauce will thicken a little as it simmers and later when it cools.

Allow the lentils to simmer in the sauce for a few minutes until everything is well combined and heated through.

Taste and adjust seasonings as needed, adding more salt or soy sauce for saltiness, apple cider vinegar for tartness, or sweetener for sweetness.

Serve the lentils on buns with vegan cheese, vegan mayo, coleslaw or whatever you desire!