You’ve probably heard the old wives’ tale: “Don’t salt your lentils until the end, or they’ll turn into leather.” This is a myth with a tiny kernel of truth. Yes, salt can slow down softening, but only if you dump in half a salt shaker. In reality, a pinch of salt at the start actually helps flavor them from the inside out. Add the rest near the end. It’s like giving them a salt-forward pep talk.
And please, never boil them in sea water. I tried that once. I created a lentil brine that could preserve a shipwreck for decades. You’ll need one teaspoon of salt per cup of lentils. That’s it. Unless you’re salty yourself, in which case, drink some water.
