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Old 05-10-2016, 10:08 AM   #1
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ISO Why Baking Soda In Bolognese?

I have a question for everyone here at DC:
Why would baking soda be used in a Bolognese recipe?
I found this on Pinterest:
lentil bolognese
ingredients
2 T. olive oil
1 onion, finely diced
1 rib celery, finely chopped
3 large carrots, peeled and chopped
7 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
2 (14.5 oz.) cans diced Italian tomatoes
2 T. dried sweet basil
1 tsp. dried oregano
1/4 tsp. baking soda
Salt and pepper to taste
2 c. red lentils, rinsed and picked over
2 c. water

Two thoughts I had:
using baking soda would help to break down the lentils
or/and
to help balance all of that canned tomato product

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Old 05-10-2016, 10:17 AM   #2
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Not sure why that is called "Bolognese"


The reason why baking soda is called for is to offset the acid in the tomatoes. Acid prevents beans from softening.


But lentils usually soften pretty readily even with some acid.


That recipe looks funny to me. That's A LOT of tomato product ...
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Old 05-10-2016, 02:46 PM   #3
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Quote:
Originally Posted by jennyema View Post
Not sure why that is called "Bolognese"


The reason why baking soda is called for is to offset the acid in the tomatoes. Acid prevents beans from softening.


But lentils usually soften pretty readily even with some acid.


That recipe looks funny to me. That's A LOT of tomato product ...
RIGHT!? That's exactly what I was thinking
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Old 05-10-2016, 02:49 PM   #4
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Lentil Bolognese Recipe - i heart eating

Here's the site that it comes from ...
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