1 pound brown lentils

2 tablespoons vegetable oil

1 medium-large onion, chopped

1 teaspoon garlic powder

1 cup ketchup

2 tablespoons soy sauce

1/4 cup Dijon mustard

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoons hot red pepper sauce

Bring 5 cups of water and the lentils to boil in a covered 12-inch skillet. Reduce heat to medium and continue to cook until water is almost absorbed and lentils are just tender, about 15 minutes.

Meanwhile, heat oil in a separate skillet over medium-high heat; add onions and sauté until tender, about 5 minutes.

At the same time, mix remaining ingredients and stir them, along with the sautéed onions, into the cooked lentils. Continue to cook, stirring frequently to blend flavors, until lentils are thick enough to mound on a spoon, about 5 minutes. Serve, if you like, on buns.