Lentil & Olive

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

Ingredients

organically produced - tomato 26%, potato 18%, sustainably sourced palm fat, rice flour, brown lentils 8%, potato flour, corn flour, onion 3%, kalamata olives 4%, buckwheat flour, tomato paste, lemon juice, olive paste, garlic, herbs, raw cane sugar and love.

 

Nutritional Information per 100g

Energy 244kCal (1019kJ)
Protein 2.9g
Carbohydrates 27.6g
Fat 13.8g

Best enjoyed... Scorchio!

  • 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.

Allergy Advice

Most recent microbiological tests indicate gluten levels at 3 parts per million (maximum allowable 20ppm). Made in a bakery that handles nuts.
Veggie • Dairy free • Soya free • Egg free • Yeast free • Vegan
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