Add lentils and water to pot. Simmer about 25 minutes until tender, but not mushy. Check them often and make sure to take them off heat and drain as soon as they are tender. Pour back into the pot and set aside.

Meanwhile, in another pot, add carrots, onion and garlic, cover with water by an inch or two and simmer until tender...about 15-20 minutes. (It may take a few minutes less or more depending on how small or large you cut the veggies).

When veggies are tender, drain and add to high speed blender along with vinegar, molasses, maple syrup, mustard powder, liquid smoke, chili powder, ginger and clove. Puree until smooth.

Pour the sauce over the cooked lentils and stir to combine.

If your sauce is too thin, simmer the lentils in the sauce uncovered for a few minutes to thicken up. Or, alternately, if your sauce is too thick, you can add a tbsp or two of water and mix. Mine was perfect as is.

Enjoy!