BOL Sri Lankan Lentil Sambar 345g

£3.10 (£8.99 per kg)

Add 2 for £5

  • Suitable for microwave Microwaveable



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Product Summary

Cauliflower, red lentils, black Beluga®lentils and coconut in a Sri Lankan style Sambar sauce.


Water, Cooked Red Lentils (16%) (Red Lentils, Water), Cooked Black Beluga®Lentils (14%) (Beluga Lentils, Water), Chargrilled Cauliflower (9%) (Cauliflower, Extra Virgin Olive Oil), Spinach (7%), Red Onion, Coconut Cream (4%), Yellow Split Peas, Passata, White Onion, Carrot, Red Peppers, Garlic Puree, Butternut Squash, Rapeseed Oil, Cornflour, Tomato Puree, Ginger Puree, Coriander, Salt, Turmeric, Cumin, Lemon Juice, Sambar Seasoning (Coriander, Chilli Powder, Gram Flour, Cumin, Mustard Powder, Fenugreek, Coconut Cream Powder, Poppy Seeds, Cassia, Turmeric, Asafoetida), Kibbled Fenugreek Leaf, Black Mustard Seeds, Green Chilli, Harissa Paste (Chilli, Red Pepper, Garlic Puree, Water, Spirit Vinegar, Rapeseed Oil, Coriander, Salt, Sugar, Lemon Juice Concentrate, Cumin, Caraway), Nigella Seeds, Ras El Hanout (Paprika, Coriander, Cumin, Chillies, Ginger, Rose, Pimento, Fennel Seeds, Cloves, Fennel, Black Pepper, Cinnamon, Cardamom, Turmeric, Nutmeg), Black Pepper

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold


Typical values per 100g per BOL
Energy 376kJ 1297 kJ
Energy 90kcal 309 kcal
Fat 2.5g 8.5 g
Of which
- Saturates 1.0g 3.3 g
Carbohydrate 9.4g 32.4 g
Of which
- Sugars 0.1g 0.3 g
Fibre 4.4g 15.1 g
Protein 5.3g 18.2 g
Salt 0.32g 1.10 g

RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal), **This BOL is high in protein which contributes to a growth in muscle mass


From Chilled
After opening, place the lid on loosely.800W: Heat for 2 mins, then stir.800W: Heat for 1 final minute, then rest.Remove lid carefully and enjoy.


From Chilled
Pour into a saucepan or work with 2 tbsp water.Stir whilst on a low/med heat for 6-8 mins until hot.Pour into a bowl and enjoy.


Component Material Recyclable
Lid Plastic Yes
Paint cans Plastic Yes

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