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The pardina lentil is small in size, full and bulky grain. Its dark skin does not shed or lose color during cooking. Thanks to their small size and soft skin, it is not necessary to soak them to soften them before cooking. Its earth color is reddish with brown spots, which is why it is called the brown lentil. In addition to being a source of iron, fiber, vitamins and carbohydrates, it has an important contribution of selenium, which is found in few foods.
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