Profile: Lentils from Pardina are not to be confused with ordinary lentils. We're happy to offer these Spanish pardina lentils at Dualsnatural, as they're an uncommon discovery in North America. The interior of their thin greenish-brown skin is yellow. Pardina lentils, often known as "Spanish Brown," have a nutty flavor and keep their shape even after cooking. These characteristics make them a great addition to lentil salads and reheated dishes. In a savory soup or kale salad, try pardina lentils!Brown lentils (also known as "Spanish Pardina" lentils) are tan, lens-shaped legumes with a high protein content and rapid cooking time.
- Tannish-brown with green hues, light to dark.
- The diameter is around 3/16".
- Firm, nutty, and creamy
Brown lentils (Lens esculenta) are a popular lentil variety. They are smaller and stiffer than other lentils and keep their shape well after extensive cooking durations. This mild-flavored Pyrenean lentil is commonly coupled with stronger flavors in European and Asian cuisines.
The bushy annual legume grows to around 16 inches tall with seed pods. The lentils are dry seeds preserved within the pods. After removing the seed coat, these colorful, low-maintenance pearls provide quick cooking and quality nutrient supply. Pulses are a group of legumes that includes dried peas and chickpeas.
Lutein is one of the earliest known cultivated legumes, and is believed to originate from southwest Asia and northern Syria. Lentil comes from the Latin "lens".
Lentils, unlike beans, do not require soaking and hence cook significantly faster. For a full protein, couple them with cereals like rice. Rice and lentils are the base of the popular Indian dish "khichdi" and the Egyptian dish "kushari." Approximately 25% of lentil production is consumed in India.
The lentil is high in protein, fiber, iron, zinc, potassium, and magnesium. The use of lentils and other pulses may help lessen the incidence of some malignancies. They are also high in folate, which is vital during pregnancy to avoid birth abnormalities.
Classic Recipe - Soup with Pardina Lentils from Spain and Country Croutons
The savory tastes of garlic and onion penetrate this smooth, creamy lentil soup, which is given body by our Spanish Pardina Lentils. A secret finishing touch adds even more richness to the soup: butter.
|Shelf Life:||2 Years.|
|Uses:||-Include in hearty soups and stews to keep you warm.
-Toss with salads or stuff vegetables after chilling.
|Basic prep:||Sort lentils well and rinse well. Bring 4 cups water to a boil. 1 cup lentils gradually Bring to a simmer. Cook until lentils are tender but not mushy. Overcook not. Rinse lentils with cool water. Add salt. Serve chilled.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|