Cook Lentils: In a medium pot, add lentils, water, salt and bay leaf, if using. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook lentils for 16-20 min, until tender, but not mushy. Drain lentils, then set aside.

Prepare: Once the lentils are started, chop the onion, garlic and bell pepper. You can gather the rest of the ingredients after you start the sauce. If you're not using coleslaw mix to prepare the slaw, slice the cabbage after you add the lentils to the sauce.

Cook Sloppy Joe Sauce: Meanwhile, in a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onions and peppers. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender.

Add garlic, chili powder, smoked paprika and tomato paste. Cook for 1-2 min, stirring often, until fragrant and toasted.

Add tomato sauce, dijon mustard, maple syrup or sugar, 1 tbsp Worcestershire sauce and 1/4 cup broth (or water). Stir to combine.

Add cooked lentils. Season with salt. Bring to a simmer. Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring often, until sauce reduces and thickens. Season to taste with salt and pepper. Add more Worcestershire sauce, if desired.

Make Slaw: While sloppy joe mixture cooks, make the slaw. In a large bowl, combine cabbage, green onions, mayo, vinegar and dijon. Season with salt and pepper, then toss to combine.

Toast Buns: Slice and toast buns in the oven at 350 F or watching closely on broil until they're lightly toasted and golden brown.

Serve: Spoon lentil sloppy joe mixture over toasted buns. Top with slaw and any other desired toppings like hot sauce and sliced onion. Close with top buns and serve. Serve any remaining slaw alongside.