The pardina lentil, also known as the Franciscan lentil, is a small-sized legume variety characterized by its uniform reddish-brown color and its excellent ability to maintain shape during cooking. Thanks to its smooth texture and delicate flavor, it is one of the most appreciated lentils both in home cooking and gourmet preparations. Nutritionally, the pardina lentil is an extraordinarily complete food. It is a notable source of essential minerals such as iron, important for preventing anemia; manganese, which is involved in metabolism and connective tissue formation; potassium, necessary for muscle and nerve function; as well as copper, phosphorus, and zinc, fundamental for multiple processes in the body. Additionally, this legume provides a wide variety of vitamins, including folic acid, crucial during pregnancy and for cellular health; vitamin A, important for vision and the immune system; the full range of B vitamins, essential for the nervous system and energy metabolism; vitamin C, which aids in iron absorption; vitamin K, related to blood clotting; and vitamin E, known for its antioxidant power.