Sloppy Lentil Joes

This is yet another recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease.  I look forward to the look of disgust on Simran's face when she tastes it.  Sameer and I will be eating scoops of it over Basic Kale (Esselstyn's recipe recommends serving it over greens, and I think the vinegary flavor of the kale will go well with it), but I'll also have homemade rolls on hand for making it into sandwiches.

Ingredients
3 1/3 cups water
1 large onion, chopped (1 cup)
1 bell pepper (any color), seeded and chopped (1 cup)
1 tbs chili powder
1 1/2 cups dried lentils, red or brown
1 15 oz. can crushed or diced tomatoes
1 tbs low-sodium tamari or Bragg Liquid Aminos
2 tbs mustard, Dijon or your choice
1 tbs brown sugar (optional)
1 tbs rice vinegar
1 tsp vegetarian Worchestershire sauce (Annie's brand makes a good vegan one.  I always find it in the fancy section of the condiments and salad dressing aisle of my grocery store.)
1 bunch cilantro, chopped
fresh ground black pepper, to taste

Directions

1. Place 1/3 cup water in a large pot. Add onions and bell pepper and cook about 5 minutes, until onions soften slightly, stirring occasionally.

2. Add chili powder and mix well.

3. Add remaining water, the lentils, tomatoes, and the rest of the ingredients.  Mix well, bring to a boil, lower heat, cover, and cook over low heat for 55 minutes, stirring occasionally.