Pardina

Tuesday, 29 September 2009 13:35

Also called a Spanish Brown. In Spain, Pardina lenils are grown near the Pyrenees. Since year 1985, Spanish Pardina Lentils being grown in the US (Canadian growers have had no luck so far.) The Pardina lentil has a grey-brown skin and a yellow core. Brown Spanish Pardina Lentil is the tiny, lens shaped seed of a small shrub. Brown Spanish Pardina Lentils are a small brown, richly colored lentil with a slightly yellow interior. They are about ½ cm. wide and have a slightly nutty flavor. It is characterised by its very aromatic taste, the excellent cooking properties and its versatility. The texture of this lentil is a bit firmer than most other lentils and it holds its shape well after being cooked. Due to their firm texture, Brown Spanish Pardina Lentils are perfect for lentil salads and for soups that will be reheated. Lentils do well with more assertive flavorings and are well suited for Eastern and Asian cuisines. Used in vegetarian cooking as a meat substitute, these tiny lentils are low in fat and high in protein and fiber. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. Used often in pasta-based dishes and Mediterranean cuisine. There is no need to soak lentils. Quick cooking and versatile, Pardina Lentils are an obvious choice for winter soups, salads, curries, pilafs, stuffing and stir-fry. Mix with breadcrumbs and use to stuff peppers or eggplant. Blend with couscous and use as a bed for grilled seafood or poultry. Toss cooked and chilled Lentils and diced roasted vegetables with a little olive oil and season to taste. Use in soups, stews, baked beans, stir-fry, spreads and dips. Season with spicy chile peppers, fresh herbs, garlic or curry, add dried fruits or mint for a zesty flavor. 115 days to maturity Go to table of lentil varieties