So we have a nice international market here and I wanted to try pardina lentils. So we made this recipe. It turned out really good as is! Hearty, earthy lentils, very delicious. easy and good. recommend.
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1 Tbs. olive oil
1 medium yellow onion, chopped (about 1-1/2 cups)
1 cup sliced carrots (1/4 inch thick)
3/4 cup chopped celery
1-1/2 tsp. finely chopped garlic
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups)
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1-1/2 cups pardina lentils, rinsed
1 14.5-oz. can diced tomatoes with their juice
Fine sea salt
1/2 cup chopped fresh cilantro; more for garnish
Freshly ground black pepper
Heat the oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Stir in the potato, chorizo, oregano, and paprika, and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and 1/2 tsp. salt, and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper, and serve.