Dice the tomatoes and onions. Mince the garlic cloves. Mince the dill, remove the stems from the oregano and mince the leaves, and remove the stems from the thyme.

Rinse the lentils thoroughly under cool water and make sure there are no small stones or debris.

Place the lentils, tomatoes, onions, garlic, herbs into the slow cooker. Pour in the Worcestershire sauce, tomato puree, beer, broth, bay leaves, salt, and black pepper as well.

Turn the slow cooker to high and allow it to cook, with the lid on, for about 5 hours or until  the liquid has been absorbed by the lentils and they have become thick but not dry.

Heat the oil in a saute pan over medium-high heat. Add the vegetarian sausages to the pan and  allow them to cook, turning so they can brown on each side, for about 6-8 minutes. They will be plump and browned when they are ready. Turn off the heat.

Cut the hoagie rolls down the side, but not all the way through so that one side stays attached. Open them and set them aside.

Spread mayonnaise on the inside of each bun before adding the hot dogs and topping with the lentil chili.

Add cheese, diced onion, and Dijon mustard on top of each hot dog before serving