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