First, prepare your veggies. Dice onion, bell pepper, zucchini and mince garlic.
In a large skillet over medium heat drizzle in olive oil.
Once your oil is hot add garlic and onion. Sauté until soft, tender and fragrant.
Add zucchini and bell pepper and cook an additional 2 minutes.
Add lentils, tomato sauce, tomato paste, water and vegetable broth and incorporate together.
Add chili powder, cumin, mustard, coconut sugar, salt and pepper and stir until incorporated.
Lower heat and let simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and most of the liquid has absorbed.
Serve on a toasted roll or bun.
Enjoy!