Pardina lentils are used in all kinds of dishes in Spain, including Lentejas, a rustic stew that has become a national dish. 

• 1/2 pound dried Rancho Gordo Pardina Lentils
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 medium onion, finely chopped
• 1/2 green bell pepper, chopped
• 1 carrot, chopped
• 2 small waxy potatoes, chopped
• 1 teaspoon Spanish Paprika, such as Rancho Gordo Castillo Pimentón
• 1/2 cup tomato sauce
• 4 to 5 cups chicken or vegetable broth
• 1 teaspoon red wine vinegar or sherry vinegar
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Serves 4 to 6

1. Check the lentils carefully for debris, and rinse thoroughly. Because of the size and color of these lentils, pebbles and other natural debris may remain despite our best efforts to sort them before packaging.

2. In a pot over medium-low heat, warm the olive oil. Add the garlic, onion, bell pepper, and carrot and cook until softened, 10 to 15 minutes. 

3. Stir in the pimentón and tomato sauce and simmer until combined. Stir in the lentils, potatoes, and broth. Bring to a boil, then reduce to a simmer and cook until the lentils and potatoes are tender, 35 to 40 minutes, adding more liquid if needed.

4. Season to taste with vinegar, salt, and pepper. Garnish with parsley.