Spanish Pardina Lentils are small- thin greenish-brown seed coat with a slightly yellow interior. When cooked, have a slightly nutty flavor, a bit
firmer texture, holds its shape well.
Perfect for salads, soups or side dish. Used often in pasta-based dishes and Mediterranean cuisine.
Basic Cooking Instruction:
Wash & rinse. Add 2 1/2 cups of water or broth/ cup of lentil, bring to boil. Lower the heat, simmer 20-30 minutes or until tender & soft (add more water as needed). Whisk lightly, flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm or add to hot dish.
One cup dry yields 2 1/2 cups cooked.