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Lentil and Aubergine Ragu


2 aubergines

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)


  1. Slice the aubergine into wedges, and add to a heavy bottom pan heated with a glug of olive oil. Cook until soft and browned.

  2. 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.

  3. Add the tomatoes, bouillon, syrup and lentils and leave to simmer for 30 minutes. You may need to add water if it dries out.

  4. 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.



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