Brown Lentils (Spanish Pardina)
Brown Lentils (sometimes called "Spanish Pardina" Lentils) are tan, lens-shaped legumes that are known for their quick-cooking nature and high protein content.
Carefully sort lentils and rinse thoroughly. Bring 4 cups water to boil in saucepan. Slowly stir in 1 cup lentils. Reduce heat to a simmer. Cook until lentils are still firm but cooked through. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until serving.
Storage & handling
Store in a cool, dry place.
This smooth, creamy lentil soup is infused with the savory flavors of garlic and onion, and given body by our Spanish Pardina Lentils. The soup also gets extra richness from a secret finishing touch: butter.