i already added the salt to the lentil will this ruin the cooking method?

Over here we always put the salt in the cooking water. I NEVER even bother to soak lentils first because, unlike beans, they cook up fairly quickly even without pre-soaking: usually in 30-45 minutes, depending on the size of the lentils. I just rinse them off first, putting them into a pot with water and sifting through with my hands to remove any little stones or empty hulls that may be floating around. Then I pour off the water, and then fill the pot up again with the water I’ll be cooking them in, together with the salt (and onion, garlic, celery, carrot, and bay leaf). Salt added at the end of the cooking time does not enhance the flavor the way it does if it’s in the cooking water, because it doesn’t get absorbed properly. And it does NOT toughen the lentils at all. They even say that if you find you have to add more water, it should have the same proportion of salt in it, to avoid messing up the flavor balance (about a teaspoon of salt for each 1 quart of water).

Start them off in cold water together with the vegetables, bringing it up to a slow boil, and then let them cook, without stirring. Count the time (30-45 minutes) from the time the water starts to boil. The bay leaf, apart from flavor, helps eliminate any gas problems that some people might be bothered by.

If you have any doubts about the amount of salt you added in the soaking step, just pour off the water and rinse off the lentils. As long as they’re hard, they won’t absorb the salt.

Lentils (together with a soft sausage called “cotechino”) are a traditional New Year’s Eve dish over here. But they’re so quick and simple (unlike beans, which you have to soak at least overnight), that you can cook them up quickly any time.

Note: Try to use the smallest amount of water necessary, and keep any extra liquid for use in soups or sauces, to take advantage of the nutrients it contains. Don’t drain it off and throw it out!

The only thing salt actually does to the lentils by putting it in earlier is to toughen the skin, so it will just take a bit longer to cook them is all..

I read your other post and I still make mine different from the other posters he he he.. and they come out good but take longer to cook.

I add 2 cups of (cold) water for every 1 cup of lentils, I like to put onions in the water and set the stove on med-high then I let it boil, I turn down the heat, put the lid on top and let it simmer until its almost done then I add the salt or even the powdered chicken broth “consume” and some dried red chili peppers (yup I like it spicy)

don’t worry too much.. just keep the water level about an inch above the lentils and you can even stir occasionally

))HUGS((