If using dried lentils, cook them according to the package directions until tender but not mushy. Drain any excess liquid and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, then cook for 5 to 6 minutes until softened.

Stir in the garlic and cook for about 30 seconds until fragrant.

Add the smoked paprika, chili powder, garlic powder, onion powder, and cumin. Stir constantly for 1 minute to bloom the spices.

Mix in the tomato paste and cook for another minute.

Pour in the tomato sauce, ketchup, soy sauce, Dijon mustard, maple syrup, apple cider vinegar, and Worcestershire sauce if using. Stir until smooth.

Add the cooked lentils and stir well to coat them evenly in the sauce.

Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of vegetable broth or water.

Taste and adjust the seasoning with additional salt, pepper, or vinegar if desired.

Toast the hamburger buns until lightly golden.

Pile the lentil mixture onto the toasted buns and top with pickles, sliced onion, or coleslaw before serving.