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The Pardinas Lentils are small in size, ranging from 3 to 5 millimeters in diameter. They have a brown earthy 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 they are just as delicious in a traditional lentil stew, and they do not need soaking! This dried legume is rich in carbohydrates, iron, and magnesium.