In pot over high heat, bring lentils and vegetable broth to boil. Reduce heat to low and cook covered for roughly 15 minutes. Drain liquid and set aside.

In skillet over medium-high heat, add oil and sauté onions and bell peppers until lightly brown and softened, roughly 8 minutes. Stir in garlic and cook for an additional minute.

In small pot over medium heat, cook tomato sauce, tomato paste, brown sugar, Worcestershire sauce, chili powder, yellow mustard, garlic powder, onion powder and black pepper. Simmer and stir lentils. Cook until heated through.

Serve on toasted buns with sides of choice.