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Dried pardina lentils, 1kg

Lenteja pardina, tiny green lentils

£7.25 (Each) (out of stock)

  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Lentils are widely eaten in Spain in a wide variety of dishes and it is normally the Pardina lentil that is used.

They are very small and have a greenish brown colour and they hold their shape very well after cooking, making them excellent to consume cold. They have a lightly nutty flavour.

Dried lentils
Storage & Care
Ambient. Once opened keep refrigerated and consume within 1 month.

Gredos Alimentaria

Gredos Alimentaria is a third generation family business based in the Sierra de Gredos mountains.

Each year the family buy the best quality beans and pulses from both Spain and abroad and packs them into 1kg boxes.

Lentil chorizo & morcilla soup

300g butternut squash, peeled
400g Brindisa dried Pardina lentils
1 tin plum tomatoes
1 red pepper
1 green pepper
1 onion
1 whole bulb of garlic
1 tsp sweet smoked pimentón
300g Brindisa morcilla
150g Brindisa cooking chorizo hot
Salt and Pepper
Valdespino sherry vinegar, to serve


  1. Wash the lentils in cold water (no need to pre soak for this recipe).
  2. Roughly chop the squash, and drain the tomatoes of their juices. Remove the seeds, stem and white membrane of both peppers, and chop each into 6 pieces. Peel off the papery skins from the garlic and onion, but leave whole.
  3. Place all ingredients except the morcilla, vinegar, salt and pepper into a pan with 2.5 litres of water, bring to the boil, and then simmer for 1 hour, skimming regularly.
  4. With 5 minutes to go, add the morcilla and salt and pepper.
  5. Remove the peppers, onion and garlic, puree them in a blender and stir the creamy mixture back into the soup.
  6. Take the chorizo and morcilla out of the pan, slice into fat rings, ladle the soup into bowls, and place a little of both sausages into each dish.
  7. Serve with a few drops of sherry vinegar.