Preparation & Cooking Time:
Serves: 

Che’ Pasta Cheese Tortellini 600 grams

Lamb Brand Red Lentils 100 grams

Extra Virgin Olive Oil 2 tablespoons

Garlic 2 cloves

Aubergine 1 large app.450 grams

Water 200ml

Low Salt Chicken stock 1 cube

Tomato pulp 400 grams

Red Wine 60ml

Lamb Brand Castor Sugar 1 teaspoon

Paprika ½ teaspoon

Fresh parsley 300 grams

Fresh basil 150 grams

Lamb Brand Ground black pepper for tasting

Lamb Brand Fine Salt for tasting

All you have to do:

Rinse and clean the lentils and put in a pan. Cover with water to about 3 inches above lentils. Cook for 10 minutes, drain and set aside.

Heat the oil in a large frying pan and add the fresh chopped parsley. Pound the garlic with a wooden spoon to break down infusing the flavours into the mixture. Cover the pan and cook the mixture over a medium heat for about 10 minutes, stirring occasionally.

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.

Add the tomatoes, lentils, wine, sugar, paprika, basil and season to taste. Pour in the remaining water. Stir well, cover and cook for a further 30 to 40 minutes.

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

In a large pot of boiling salted water, cook the tortellini until al dente. Drain well, return to the pot and toss with the sauce.