Marli'S Pasta Sauce

1. Cook the red lentils in boiling water, drain& set aside.

2. Heat the oil in a saucepan& gently saute the garlic& onion.

3. Add the tomatoes, Italian seasoning, soy sauce, sugar& herbs- simmer gently for 5 minutes.

4. Next add the red lentils, zucchini& mushrooms, then simmer a further 5 minutes.

5. Season to taste with salt& pepper.

6. Serve with your favourite pasta, topped with parmesan cheese if you desire.

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Nutrient	Quantity
Total fats	9.5452 g
Protein	41.664 g
Carbohydrates	64.1682 g
Energy	486.6366 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2191 g
Water	611.3884 g
Aspartic acid	2.3373 g
Calcium, Ca	238.1657 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	11.3568 g
Fatty acids, total saturated 22:0	0.0154 g
Carotene, beta	1884.4163 g
Niacin	4.9732 mg
Vitamin A, RAE	210.1536 g
Arginine	1.1592 g
Riboflavin	0.4605 mg
Tocopherol, beta	0.0074 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total saturated 20:1	0.0263 g
Glutamic acid	4.4571 g
Stigmasterol	1.92 mg
Sodium, Na	733.8726 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1073 g
Total lipid (fat)	9.5452 g
Manganese, Mn	1.5393 mg
Proline	0.6864 g
Fatty acids, total saturated 16:0	1.1227 g
Sucrose	4.5733 g
Choline, total	122.7395 mg
Sugars, total	26.2243 g
Serine	0.7804 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	0.2309 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.8307 mg
Selenium, Se	21.7019 g
Ash	7.2478 g
Fatty acids, total saturated 18:1 undifferentiated	5.2962 g
Pantothenic acid	2.9445 mg
Phenylalanine	0.8083 g
Beta-sitosterol	22.56 mg
Copper, Cu	1.4163 mg
Betaine	3.1656 mg
Thiamin	0.7175 mg
Retinol	34 g
Methionine	0.1715 g
Iron, Fe	8.2092 mg
Carbohydrate, by difference	64.1682 g
Phosphorus, P	525.9164 mg
Folate, total	166.6697 g
Tocopherol, gamma	0.056 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.7303 g
Cholesterol	56.6667 mg
Valine	0.8152 g
Fatty acids, total saturated 18:2 undifferentiated	1.5793 g
Glycine	0.6943 g
Carotene, alpha	420.9895 g
Glucose (dextrose)	0.0318 g
Fatty acids, total saturated 14:0	0.0037 g
Zinc, Zn	3.4339 mg
Isoleucine	0.7219 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	1.9349 g
Fatty acids, total polyunsaturated 17:1	0.0084 g
Leucine	1.1846 g
Vitamin A, IU	3645.7108 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	166.6697 g
Tryptophan	0.1697 g
Vitamin C, total ascorbic acid	130.7769 mg
Phytosterols	42.2775 mg
Fatty acids, total saturated 20:0	0.0346 g
Campesterol	2.88 mg
Starch	22.8576 g
Tyrosine	0.4676 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	58.7405 g
Fatty acids, total saturated	1.4259 g
Histidine	0.4607 g
Fatty acids, total monounsaturated	5.4386 g
Threonine	0.6302 g
Folate, food	166.6697 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Fatty acids, total polyunsaturated 24:0	0.0058 g
Vitamin E (alpha-tocopherol)	3.5887 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	116.2857 mg
Lysine	1.1334 g
Potassium, K	1778.6177 mg
Cystine	0.2602 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	0.5 tablespoon	59.67	0	6.75
Tomato	2 cans	124.1379	27.5262	1.0795
Soy sauce	2 teaspoons	5.618	0.5226	0.0604
Zucchini	0.5	1.68	0.2488	0.032
Button Mushroom	4	100.8667	0	0.5667
Italian seasoning	1 teaspoon	100.8667	0	0.5667
red onion	1	0	0	0
red lentil	0.25 cup	171.84	30.288	1.0416
herb	0	0	0	0