LENTILS, BROWN (Spanish Pardina) - Kosher

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LENTILS, BROWN (Spanish Pardina) - Kosher

SPL-10, SPL-5

Description:

Brown Spanish Pardina Lentil is the tiny, lens-shaped seed of a small shrub. Brown Spanish Pardina Lentils are a small brown, richly colored lentil with a slightly yellow interior. They are about ½ cm. wide and have a slightly nutty flavor. The texture of this lentil is a bit firmer than most other lentils and it holds its shape well after being cooked. Due to their firm texture, Brown Spanish Pardina Lentils are perfect for lentil salads and for soups that will be reheated. Lentils do well with more assertive flavorings and are well suited for Eastern and Asian cuisines. Used in vegetarian cooking as a meat substitute, these tiny lentils are low in fat and high in protein and fiber. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. Used often in pasta-based dishes and Mediterranean cuisine. There is no need to soak lentils.

Ingredient Statement:

Spanish Pardina Lentils (may contain a trace percentage of cereal grains).

Quick-cooking and versatile, Lentils are an obvious choice for winter soups, salads, curries, pilafs, stuffing, and stir-fry. Mix with breadcrumbs and use to stuff peppers or eggplant. Blend with couscous and use as a bed for grilled seafood or poultry. Toss cooked and chilled Lentils and diced roasted vegetables with a little olive oil and season to taste. Use in soups, stews, baked beans, stir-fry, spreads, and dips. Season with spicy chile peppers, fresh herbs, garlic, or curry, add dried fruits or mint for a zesty flavor.

Recommended Preparation Instructions:

Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water, cook for 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking, drain.

One cup dry yields 2-1/4 cups cooked.