Organic Pardina Lentils
This small organic pardina lentil is often called Spanish Brown and is seldom available in America as certified organic.
The Pardina remains firm when cooked so is a great choice for recipes that will be reheated, or for cold salads that will be eaten as leftovers. We recommend the Pardinas for soup, salads, stuffing for poultry or squash, and for sprouts.
Organic Pardina Lentils work especially well in Mediterranean cuisine and salads that call for a vinaigrette dressing. Pardinas cook in 20 to 25 minutes, but hold up well when simmered in soups or stews that sit on the stove for much longer.
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Created by DaveO
"This delicate salad is full of punch" is how our friend Annie Somerville describes this terrific recipe in her famed FIELDS OF GREENS Cookbook. Tangy yogurt, fragrant spices along with lemon juice and cilantro balance the cayenne pepper to make this an unusually delightful and nutritious salad. Annie recommends serving with grilled pita bread.
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