Tom Hunton’s family has grown wheat in the Willamette Valley for nearly a century, and he started growing lentils more recently. Pardina lentils are the favorite in Spain, and they’re earthy flavor is great in soups, composed salads (especially combined with naked barley), and with pasta. Like our French-style green lentils and Sicilian brown lentils, they remain whole during cooking since they haven’t had their seed hulls removed.