If you’ve ever ordered anything with a legume in it at our Harvard Square restaurant, I’ve probably told you all about Timeless Seeds, a group of farmers in Montana who supply our lentils and chickpeas. We used to go through one pallet of chickpeas every 6 weeks, now it’s one pallet every week.
My current favorite Timeless-inspired recipe is Chris’ Pardina Lentil Soup. This soup is really simple; celery, onion, and carrot, plus tomato and lots of fresh rosemary. The heirloom Pardina lentils hold up well in the broth. (If you want to make our veggie stock at home, Lucia posted the recipe on Instagram a few months ago).
Next time you see Pardina lentils on the menu, ask for a sample! Pardina Lentil Soup is in regular rotation at all restaurants.