You can add or substitute all or some of the salt with low sodium Tamari (Soy) sauce or a little Bragg’s Amino Acids to taste, for a bolder flavor (my addition). Amino Acids go a long way so go slow.   The longer you soak the lentils or any legumes or grains, the less water you need to add as they absorb some water while soaking. In this recipe use the full extra two cups if just soaking the lentils while you are preparing and sautéing the vegetables. Otherwise use a little less water at first and you can always add in more after it cooks.