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The Pardinas Lentils are small in size, with a caliber between 3 and 5 millimeters. They have a brown earth or reddish-brown skin color and yellow albumen. They remain perfectly whole after quick cooking, they do not fall apart or lose their skin. They are especially recommended for making salads, combining with pasta, and preparing Mediterranean dishes. But they are equally delicious in a traditional lentil stew, and they do not require soaking! This dry legume is rich in carbohydrates, iron, and magnesium.