Italian Inspired Lentil & Chickpea Stew

Method

1. 1 Heat a good glug of oil in a non-stick pan over medium heat. Once hot, add the carrot, celery, onion, and garlic. Cook for 5 minutes until softened.
2. 2 Add the sun-dried tomatoes, black olives, and chilli flakes. Cook for another 5 minutes, stirring occasionally.
3. 3 Add the chickpeas, lentils, and chopped tomatoes. Sprinkle in the bicarbonate of soda — it will fizz slightly as it helps reduce acidity and enhances sweetness.
4. 4 Let everything cook together for 10 minutes, stirring occasionally. Cook longer for a thicker consistency, or add a splash of water if it gets too dry.
5. 5 Remove from the heat and stir in the nutritional yeast.
6. 6 Serve in bowls and top with vegan pesto, a spoon of soy yoghurt, and fresh basil.