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Before cooking the Brown Lentils (¾ cup), sort through them to remove any stones or debris.
Bring a large sauce pot to a boil over high heat, then add the lentils. Reduce the heat to low, cover, and let simmer for 20 minutes. Test the lentils to make sure they are tender and then drain in a colander.
Mince the Garlic (1 clove) and finely dice the Vidalia Onion (1).
Add both to a large skillet along with the Olive Oil (1 tablespoon) and sauté over medium heat until they begin to soften.
Finely dice the Green Bell Pepper (1). Add the diced bell pepper to the skillet and sauté a few minutes more.
Add the Lean Ground Beef (1 pound) and continue to cook until the beef is fully browned.
Add the Tomato Sauce (1 can), Tomato Paste (3 ounce), Apple Cider Vinegar (3 tablespoon), Brown Sugar (3 tablespoon), Dijon Mustard (½ tablespoon), Chili Powder (½ teaspoon), and Salt (½ teaspoon).
Stir well and let simmer for 5-10 minutes, or until the sauce has thickened to your liking.
Stir in the cooked lentils and heat through. Taste and adjust the salt, if needed.
Serve warm on Hamburger Bun (8).