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2 Packages of Prized Pardinas Lentils

2 Packages of Prized Pardinas Lentils

Distinctively Plump and Flavorful - The Best in Spain

All Natural

$35.95be-04-2
  • Distinct nutty flavor
  • Perfect for soups and stews
  • Size - 2 x 2.2 lb/1 kilo

Tiny brown "Puy" Pardinas Lentils are the most prized of the three main varieties of lentils grown in Spain.

Pardinas lentils are unique because they retain their shape, and have a distinct nutty flavor. They are an unexpected treat to those who consider lentils an ordinary fare.

The other two Spanish varieties of lentils, big fat green Castellanas and medium brown ones, are often bland, do not retain their shape and cook almost to a purée.

Pardinas lentils are the ideal foundation for a pot of classic Lentejas con Chorizo, a favorite hearty stew from Spain. Because our artisan quality lentils are super-dried to preserve their full flavor and retain their shape, they require overnight soaking.

To prepare traditional Lentejas con Chorizo, you will also need some pimentón smoked paprika, some jamón serrano, chorizo, and olive oil. You can find all of these ingredients at La Tienda.

Customer Reviews

Average rating from 7 reviews Write a review
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    "Spain has the best lentils. La Tienda sourced & delivered them in perfect condition. Gracias! "

    August 2017

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    "Great lentils, they taste as the ones at home! Cook them with Chorizo Palacios"

    March 2015

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    "Delicious! Made the lentil and chorizo stew and it was fantastic!"

    March 2015

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    "we always wait for these to come back in stock, good flavor, stand up to cooking, not mushy"

    January 2015

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    "Lentils held up after unintended extended cooking, didn't turn into mush."

    February 2013

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    "These are the lentils you have been searching for! Plump, delicious and perfect for your next Spanish Lentil and Chorizo Stew. So happy!"

    February 2013

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    "Pardinas lentils are simply the BEST ... and we've enjoyed lentils from around the world ... these little legumes cook and taste perfect ... every time."

    May 2010

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