National Pardina Lentil 250g

Very fine on the palate. Rich in iron, carbohydrates and phosphorus, it has a high protein quality and a high fiber content that make it a necessary dish for a balanced diet. It can be called Pardiña lentil or brown lentil and in some regions it is also called French lentil or French lentil. Especially recommended for preparing dishes with pasta, salads, stews and all types of typical Mediterranean cuisine dishes. Once cooked, they have a very thin skin, almost negligible, and they remain whole without releasing the skin. Cooking time: It is not necessary to soak them. We will boil them for 25 minutes. The cooking time is calculated with traditional cooking (not pressure cooker) and with mineral water.