Deliciously nutty, Spanish Pardina lentils (a kind of brown lentil) also hold their shape well when cooked.
The lentil, the dried seed of a small shrub, is an ancient staple
in southern Asia that has been consumed for over 8,000 years. Besides
possessing a mild earthy flavor of their own, lentils take on flavors
well and have extremely high levels of protein (26%) and iron. When
mixed with grains (traditionally rice) on the same plate, the resulting meal provides complete plant-based protein.