Brown lentil cultivated in Guadalajara. Small size and characteristic brown color. Soft texture and fine flavor. They do not need soaking time for further cooking. Lentils are high in protein, vitamins (A, B1, B2, B3, B6, C and E) and minerals such as magnesium, zinc, selenium, potassium, phosphorus, calcium and iron. Very rich in fiber. Usage: Pardina lentils do not need previous soaking. Bring to boil with cold water. The boiling during cooking should be soft and continuous. Cooking time 35-40 minutes. Storage: Store in a cool, dry place.