In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.

While lentils cook, heat oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5-6 minutes until softened.

Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.

Add crushed tomatoes, apple cider vinegar, maple syrup, soy sauce, smoked paprika, chili powder, cumin, salt, and pepper. Stir well to combine.

Add the cooked lentils to the skillet and mix thoroughly. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to desired consistency.