A potluck in Portland changed my mind about salt, of all things

I used to be that person who thought you can always add salt at the end, so why bother during cooking? Then last month I went to a potluck where my friend brought this lentil soup and it tasted flat even after everyone dumped salt on it. She said she followed the recipe exactly but skipped the salt step because she was watching her sodium. The texture was there, the herbs were there, but it just felt dead, you know? I started paying attention after that and now I salt in layers, a pinch at the start of onions, a little more when I add liquid. Food just tastes more alive. Has anyone else done the same switch, or am I the weird one who used to cook everything bland on purpose?

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