Pardina lentil grown in Guadalajara. Small in size and characteristic brown in color. Smooth texture and fine flavor. They do not need soaking time for subsequent cooking. Lentils are high in protein, vitamins (A, B1, B2, B3, B6, C and E) and minerals such as magnesium, zinc, selenium, potassium, phosphorus, calcium, iron. Very rich in fiber. Use: Pardina lentils do not need prior soaking. Bring to a boil with cold water. The boil during cooking should be soft and continuous. Cooking time 35-40 minutes. Conservation: Store in a cool and dry place.
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