I've read lately that when pre-soaking split peas, lentils etc overnight, that to retain the maximum nutrition, you should not drain them after soaking, merely pick through for any "floaters" and use the water in the dish you're cooking.
I can see the point but would it be best to rinse them and drain quickly first before soaking to get rid of any dust that may be present? I've always just done the long soak, pick them over, then drain and use.
Any thoughts? Thanks
