Also known as "Spanish Brown", the PARDINA is a small brown lentil with yellow interior. It is rarely found on the shelves in North America, but is the lentil of choice in Spain and the Mediterranean. Smaller than your average lentil - about the same size as a petite green or black lentil - they have a nutty flavor, and they hold their plump, round shape when cooked.
They are perfect for lentil salads and for soups that will be reheated .
They are wonderful in braised dishes, and make a delicious summer salad when mixed with finely diced carrot, celery, onion, and tomato, and dressed with thyme, olive oil and red wine or sherry vinegar, salt and pepper. Also try them as the base for hearty soups or for pasta-based dishes and any recipe of Mediterranean cuisine. (Cooking time:20 to 25 minutes)