How To Get Flavour Into Dried Grains And Pulses All those things you have to soak, you would think you could infuse some flavour during the soaking. 
I've tried all sorts of ideas, vegetable stock, herbs, spices, yeast extract etc. but I find the end result is always a feeble to un-noticable difference in the flavour of the pulses or grains, even if I cook in the soaking liquid to reduce "washing the flavour away".

Any suggestions for adding flavour when soaking dried peas, beans, lentils, pearl barley, etc.?
Why infuse the flavor just during soaking? Unless you are eating them just soaked, after soaking you can cook(fry) the pulses with herbs and spices and that will give them a nice flavor. Most Indian Dal curries are made this way.