A tasty Pasta dish incorporating red lentils for some extra nutrients and a pop of flavour and colour. 

You will need:

Lamb Brand Cheese Tortellini 600

Lamb Brand Red Lentils 100g

Lamb Brand Castor Sugar 1 tsp

Lamb Brand Paprika ½ tsp

Lamb Brand Ground black pepper to taste

Lamb Brand Fine Salt to taste

Extra Virgin Olive Oil 2 tbsp

Garlic 2 cloves

Aubergine 1 approx 450g

Water 200ml

Chicken stock 1 cube (this can also be substituted with vegetable stock)

Tomato pulp 400g

Red Wine 60ml

Fresh parsley 300g

Fresh basil 150g

All you have to do is:

1.Rinse the lentils under running water.

2.Put lentils in a pan. Cover with water to about 3 inches above lentils. Cook for 10 minutes, drain and set aside.

3.Heat the oil in a large frying pan and add the fresh chopped parsley. 

4.Pound the garlic in the marble pestle and mortar to break down infusing the flavours into the mixture. 

5.Add to pan and cover

6.Cook the mixture over a medium heat for about 10 minutes, stirring occasionally.

7.Add the chopped aubergine to pan, pour in half the water and crumble the stock cube, stir until dissolve then cover and cook stirring frequently for about another 10 minutes.

8.Add the tomatoes, cooked lentils, wine, sugar, paprika, basil and season to taste.

9.Pour in the remaining water. Stir well, cover and cook for a further 30 to 40 minutes.

10.When the mixture cools, process in a food processor and reheat in a pan when needed.

11.In a large pot of boiling water, add salt and some oil then pour in the tortelloni and cook until al dente for about     12 minutes.

12.Drain well, return to the pot and toss with the sauce.