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Heat olive oil in a large Dutch oven over medium heat. Add onion and peppers, season with salt, and cook until softened and starting to brown, 5 to 7 minutes. Add chile powder and cook until fragrant, 1 minute. Stir in pickled pepper brine, scraping up browned bits, and cook until nearly evaporated, 1 to 2 minutes.
Add water, lentils, ketchup, Dijon mustard, brown sugar, soy sauce, and ground black pepper. Season with salt to taste.
Bring mixture to a simmer, then reduce heat to medium-low and cook, stirring and scraping bottom of pot to unstick any lentils, until lentils are tender and start to fall apart, 20 to 25 minutes. If you want it less sloppy, keep simmering until it’s as thick as you want. If the mixture looks dry and the lentils aren’t done yet, add more water. Serve sloppy lentils — excuse me, Lennys — on toasted burger buns with more sliced pickled peppers.