In a large saucepan, combine the dry lentils and water and bring to a boil. Cover, reduce heat to a simmer, and cook the lentils until they are tender, about 20 minutes. When they are finished, drain them in a colander.
In the same saucepan, whisk together the ketchup, maple syrup, Worcestershire sauce, smoked paprika, and garlic powder. Place it back on the stove over low-medium heat. Add the carrots and lentils.
Cook for another 10 minutes, stirring often, until the carrots are tender and the sauce is hot.
Serve warm and enjoy!
You can store BBQ lentils in the fridge for up to 5 days and reheat in the microwave or on the stove.