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The Pardinas Lentils are small in size, their caliber is between 3 and 5 millimeters. 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 peel. They are especially recommended for salads, combining with pastas, and preparing Mediterranean dishes. But equally delicious in a traditional lentil stew, and they do not need soaking! This dried legume is rich in carbohydrates, iron, and magnesium.