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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 salads, to combine with pasta, and to prepare Mediterranean dishes. But equally delicious in a traditional lentil stew, and they do not need soaking! This dry legume is rich in carbohydrates, iron, and magnesium.