When cooking rice, I know to season the water so the flavor and salt penetrate the grains - just like with pasta. But, when cooking lentils or beans adding salt to the cooking water can make them tough (I only cook lentils in salted water if I'm going to use them in a salad, and want them to keep some structure.)
Which is better for split peas in soup, salt in the cooking liquid, or waiting to add salt after the cooking is complete?
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