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2 tablespoons olive oil
1 onion
4 cloves garlic, diced
2 jalepenos, cut into slivers (I removed the seeds from one but left the others in)
1 small carrot, diced
4 oz white mushrooms, cut in half and then sliced
4 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
3/4 cup brown lentils
1/2 cup black lentils
1 14-oz can of diced tomatoes
1/4 cup quinoa
1/2 cup bulgur wheat
avocado, cheddar, and/or sour cream for serving
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