VARIETY: Pardina Lentil
ORIGIN: SPAIN
Pardina lentil has always been considered one of the most important type of lentil in Spain.
It is a small lentil (4.5 to 5.0 mm), dark green and brown tone with yellow cotyledon. It is famous for its thin skin that does not break when cooking, and for its mild flavor. Especially suitable to combine with pasta and salad or Mediterranean cuisine.
Although not recommended, this lentil can be cooked without soaking.
CALIBER: 3-4 milimeters
| SOAKING TIME OF PARDINA LENTIL: 2-8 hours | ||
| COOKING TIME OF PARDINA LENTIL | ||
| HARD WATER | SOFT WATER | |
| PRESSURE COOKER | 40 min. | 25 min. |
| POT | 1 h. y 40 min | 1 hour |
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