You can soak beans overnight or do a quick soak (bring the beans in a pot of water to a boil, turn off the burner and let sit one hour, drain, refill pot with water, and bring back to a boil until cooked). I've never used baking soda.
I've never soaked lentils and I've never had a stomach ache from eating them.
For lentils they take so little time to cook soaking isn't really necessary but rinsing them before cooking is recommended.
As for beans never add salt or baking soda to the soak or cooking water this can make them tough. Soaking beans and cooking them properly increases their digestibility and makes them less likely to cause indigestion (gas).
I always soak beans on the counter in a closed container or some parchment paper over top.
Lentils are pretty straight forward remove any lentils that look shriveled and anything else that doesn't look like a lentil and then rinse them. Put them in a pot cover them with water (usually a 1:2 ratio for lentils:water) boil for 2-3 minutes and then simmer until tender. Add any acidic foods of flavorings and salt after they have cooked.
For beans follow the same prep. but cover them generously with water in a container and let them soak for at least 6 hours. I usually just put them in a large mixing bowl before going to work and drain them when I get home.
To avoid over soaking them you can also put them in a pot and with lots of water bring them gently to a boil and then let them soak for 1-2 hours. On a side note do not use the soak water to cook the beans drain and rinse before actually cooking.
Once they are drained put them in a pot cover with water boil for 2-3 minutes and then simmer on low for 60-90 minutes.
I find cooking beans a hassle I tend to just buy canned organic beans with low sodium and rinse them before using them.
Need help with legumes
