Pardina small brown lentils Castilla y Leon IGP are some of Spain’s favourite lentils. The nutty, firm lentils are unique to one region of Spain, and have gained the protected geographical indication (IGP) so consumers know they are getting the true, high quality Pardina lentils.
Before cooking, rinse the lentils in cold water. There is no need to soak them – cover with water and simmer for around 1 hour 30 mins, or until tender. Pardina lentils are popularly used in Spain to make lentil & chorizo stew, but are also widely used in soups and salads.
The IGP Pardina lentils are grown by Luengo in the Autonomous Community of Castilla y Leon in northern Spain. The region is famed for its vegetables, particularly beans and legumes. Part of what makes these lentils so special is how much work goes into growing them. The composition and quality of the soil, the humidity in the grains before they’re harvested – everything is closely monitored to ensure the best quality lentils. The farmers here are passionate about preserving their traditional farming methods. And as Luengo beans and lentils have gained protected geographical status, it seems they’re right to do so!
Ingredients: Pardina lentils Castilla y Leon IGP.
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