[DC Sunshine]

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

[shel]

I always rinse before soaking ...

Shel

[KYHeirloomer]

Unlike dried beans, it isn't necessary to soak split peas, lentils, or cowpeas (blackeyed peas). They cook up just fine without the soak, and without taking any appreciably longer time.

I do rinse and pick over them before cooking, though.

[DC Sunshine]

I like to soak -old habits die hard I guess. Think I'll rinse then soak and use the water.

But I guess my main question is - if one does soak, then rinse off the water, would the nutritional benefits be lessened do you think?

[KYHeirloomer]

Every good question deserves an answer. And my answer is, I dunno.

If the nutrients are water soluble then, sure, you'll lose them in the soak. But, by the same token, what happens when you actually cook them? Unless you retain and use the cooking water, there will be the same nutrient loss. Perhaps even more so, because solubility increases with heat.

Hopefully, Luc will chime in.

[DC Sunshine]

Thanks KY, that seems to be what would happen. Same with any veg - if you boil in lots of water then toss that water, you'll lose nutrients down the drain.