Organic Spanish Brown Lentils

Grown by Timeless Foods in Montana. 
 
I can’t say enough good things about them. I learned about them through reading the Lentil Underground when it came out in 2016. Timeless Foods has been doing for decades in the Great Plains what we aspire to do in the valleys of the Green Mountains. I highly recommend the book. 
 
From their website:
Pardina Lentils have often been called Spanish Brown Lentils, so we have simplified and changed the name. Never fear, your beloved Pardinas are now dressed up with a new name and label, but they are still the same tasty organic lentils you've enjoyed for years.
 
We recommend Spanish Brown Lentils for soup, salads, stuffing for poultry or squash, and for sprouts. They work especially well in Mediterranean cuisine and on salads with assertive vinaigrette dressings.
 
The Spanish Brown Lentils cook in 20 to 25 minutes, remain firm when cooked, and they are a great choice for recipes that will be reheated and eaten later or as leftovers.