Pardina Brown Lentils
Lentil lovers in Spain go crazy for these because they’re the most flavorful lentil around. Grown on the Palouse, these quick-cooking lentils “muddy” the water, but maintain their shape and taste out-of-this-world delicious!
Cooking is as easy as 1-2-3
- Rinse and sort: Pour lentils into a mesh colander and remove any foreign material, such as sticks or tiny dirt clumps. Rinse with cold water and drain.
- Bring to a boil & simmer: Put rinsed lentils in pan and cover them with 1.5 inches of water. Bring to a slow boil for 20-30 minutes, depending on the desired tenderness. Pardina lentils cook in about 20-25 minutes.
- Drain: A mesh colander works best. Go ahead and rinse them with cold water if you’re adding them to a salad. No need to rinse if you’re adding them to a soup or other hot dish.
TIP: For each cup of dried lentils, use 2.5 cups of water.
TIP: You don’t need to soak lentils before cooking. But if you have trouble digesting them, go ahead and soak ‘em.
TIP: If you presoak your lentils, they’ll cook quicker. Why? Because they’ve already absorbed some water.
Yield: 1 cup raw = 2. 5 cups cooked