Preparation and comments
Pardina lentil has always been considered in Spain as the lentil with the highest quality. At present it is also grown in the USA, where it is becoming more popular because they cook well, have a delicious flavour and good texture.
PSmall (4,5-5,0 mm), dark skin brown greenish colour, slightly motled. Yellow cotyledons.
Well-known for its thin skin that doesn’t break when cooking. Its high starch content allows the prepararion of tasty dishes with a rich and creamy texture.