Rinse and boil lentils until tender. While the lentils are boiling dice peppers, onions, and garlic. Sauté until soft.
Once the mixture is tender, add the two cans of tomato sauce and seasoning and allow to simmer. Add the two cans of tomato paste with the liquid aminos and apple cider vinegar and bring back up to a simmer.
Add the lentils to the mix and let simmer for 10 more minutes.
Serve on buns, add as a topping to loaded sweet potatoes, or make loaded nachos, etc.

2 cup french lentils
2 red peppers, chopped
1 large yellow onion
2 clove garlic
2 (8 oz) can tomato sauce
2 (6 oz) can tomato paste
2 teaspoon paprika
2 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 cup Braggs liquid aminos
1/4 cup Braggs apple cider vinegar