Place the lentils in a pan and cover with water. Add the stock cube and bring to a simmer and cook for 15-20 minutes or until tender. Allow the water to simmer away leaving about 2 tbsp of water in the bottom. If there is excess water, drain the lentils.
Fry the garlic in butter for a minute then add lentils and reserved water. Cook for 1 minute then add the peas and stir through the rocket until just wilted. Season with salt and pepper and finally stir in the chives.
Score the flesh of the halved aubergine and brush with olive oil. Season with salt and pepper, then place cut side down on a hot griddle pan. Leave to cook for 8 minutes on a medium heat then turn over and cook for another 2 minutes or until soft.
Fry the shallot in the butter in a small pan. Once soft add the wine and bring to a simmer. Simmer until reduced to 1 tbsp.
Add the crème fraiche and lemon zest. Warm through and stir in the parsley. Season with salt and pepper.
Serve the lentils on warm plates then top with the aubergine, sprinkle over the feta and almonds and serve the sauce along side it.