In a medium pot, heat the oil over medium heat and add the chopped onions and Anaheim pepper. Saute until soft and the onions just begin to turn golden, 3-4 minutes. Add tomato paste and saute for a minute, then add the garlic and cook 1 minute.
Add the red lentils and 1 ½ cup water to the pot. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes, stirring occasionally, until the lentils are pretty tender but not falling apart.
Add mustard, maple syrup, apple cider vinegar, Worcestershire, chili powder, and salt. Stir to combine. Simmer until the sauce thickens a bit, 3-5 minutes more.
Serve on toasted buns with whatever toppings and sides you love!
MAKE IT AHEAD
This recipe can be made at home ahead of your trip. Pack the cooked lentils in Tupperware and reheat in a pot over your camp stove. Toast the buns and you're ready to go!
Calories are based on the lentil filling - the nutritional values of buns vary greatly so you'll need to take that into account with whatever buns you choose.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/red-lentil-sloppy-joes/