Greek Lentil & Olive

A recipe from sunny Greece with tomatoes, potatoes, brown lentils and kalamata olives.

Ingredients

organically produced - tomato 25%, potato 18%, stoneground wheat flour (81% & 100%), brown lentils 8%, sustainably sourced palm fat, onion 5%, kalamata olives 3%, non-hydrogenated vegetable margarine (sunflower oil, sustainably sourced palm fat, *water, coconut oil, sunflower lecithin, carrot juice, lemon juice), tomato paste, lemon juice, olive paste, herbs, garlic, raw cane sugar, *sea salt and love.

*approved non-organic

Nutritional Information per 100g

Energy 216kCal
Protein 5.3g
Carbohydrates 25.9g
Fat 10.1g

Oven bake - it’s worth the wait!

  • Ready to eat cold, or reheat oven to 180°C / Gas Mark 4.
  • Best cooked from chilled. Heat for 20 minutes.
  • If frozen, heat for 30 minutes or until piping hot.

Protect your pie!

Store according to outer date label. Do not refreeze once defrosted. Made in a bakery that handles nuts.

Vegan • Dairy free • Egg free • Soya free • Yeast free • Sugar free
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