Lentil Stew with Fried Mushrooms - Christina Cooks

Ingredients

• 2 teaspoons extra virgin olive oil
• 3 cloves fresh garlic, crushed
• ½ red onion, cut into small diced
• Sea salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 small jalapeño pepper, minced, seeds, spines removed
• 1 red bell pepper, roasted, peeled, seeded, diced
• 1 (15-ounce) can diced tomatoes
• 3 tablespoons tomato paste
• 1½ cups green or brown lentils, rinsed well
• ¼ cup red lentils, rinsed well
• ¼ cup quinoa, rinsed well
• 3 3½ cups spring or filtered water
• 1 bay leaf
• 1 teaspoon sweet paprika
• 2 teaspoons unsweetened cocoa powder
• 4 tablespoons avocado oil
• 12 fresh shiitake mushrooms, thinly sliced
• Cracked black pepper
• 3 to 4 sprigs fresh flat-leaf parsley, finely minced, for garnish