Pardina Lentils have often been called Spanish Brown Lentils, so we have simplified and changed the name. Never fear, your beloved Pardinas are now dressed up with a new name and label, but they are still the same tasty organic lentils you've enjoyed for years.
We recommend Spanish Brown Lentils for soup, salads, stuffing for poultry or squash, and for sprouts. They work especially well in Mediterranean cuisine and on salads with assertive vinaigrette dressings.
The Spanish Brown Lentils cook in 20 to 25 minutes, remain firm when cooked, and they are a great choice for recipes that will be reheated and eaten later or as leftovers.
Please Note: Produced in a facility that also processes wheat.