Veggie Chili

1 onion, finely chopped
1 carrot, grated
4, or so, mushrooms, finely chopped
4 cloves garlic
tomato juice, or whizzed tomatoes
water
chili powder
cumin
vinegar
soy sauce
hot sauce
scant drop curry paste
1/4 cup french lentils
1/4 cup quinoa
1/4 red lentils
1 can chick peas

Sautee onion, carrot, and mushrooms. Add curry paste, chili powder and cumin, then garlic. When garlic is smelling good, add tomatoes, water, green lentils, and quinoa. (Red lentils cook very quickly and should be added later with the chickpeas, which, of course, are already cooked.) Season with vinegar, salt, soy sauce, and hot sauce. Thin, if necessary, with water or tomatoes.