Preheat the oven to 400°F
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining fire-roasted salsa ingredients. Blend until smooth and season to taste.
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 20 minutes, or until the lentils are tender. Drain and discard bay leaf.
To make the sloppy janes, in a large skillet, heat the oil over medium heat. Sauté the celery and onions until soft. Add the spices and cook until fragrant, about 1-2 minutes. Add both canned tomatoes and the tomato paste, fire-roasted salsa and water. Bring to a simmer and cook for 10 minutes, or until slightly thickened and flavorful. Stir in the cooked lentils.
Purée all of the poppy seed dressing ingredients except the oil in a blender until smooth. With the motor running, drizzle in the oil and blend until emulsified. Season to taste.
In a large bowl, toss together the slaw, kale and poppy seed dressing.
Serve the sloppy jane filling on buns alongside poppy seed slaw and pickles.