1 white onion
1 garlic clove
4 leaves fresh sage
1 stem fresh rosemary
2 tins chopped tomatoes
1 tbsp vegetable bouillon
2 tsp maple syrup
250g cooked puy lentils
Pasta for 4 (about 4 handfuls)
2 large handfuls garden greens (kale or chard)
Slice the aubergine into wedges, and add to a heavy bottom pan heated with a glug of olive oil. Cook until soft and browned.
Finely dice the onion and add to the pan for 5 minutes. Finely dice the garlic, sage and rosemary and add to the pan for a further 5 minutes.
Add the tomatoes, bouillon, syrup and lentils and leave to simmer for 30 minutes. You may need to add water if it dries out.
Cook the pasta in a separate pan of boiling water, and once cooked drain and add to the sauce. Add in the leafy greens and wilt for a few minutes. Season well to taste with salt and pepper.