Vegetarian Lasagne

This recipe has been a big hit recently, with a lot of people including myself.  I am realizing as time goes on that I am starting to prefer less and less meat.
This is a great dish which seems to be loved by both meat-lovers and vegetarians alike.  Absolutely meat-free, yet lots of beans and cheese to satisfy any hunger.  I know that sounds cliche, but once you taste this, I think you will agree.

INGREDIENTS:

500g dried lentils

6 cups water, or more as needed

2 carrots, cut into half and sliced

2 celery stalks, cut into slices

1 vegetable stock cube

Salt and freshly ground black pepper

400g of minced tomatoes

2 tablespoons extra virgin olive oil

1 onion, chopped

5 teaspoons fresh garlic, sliced

8 teaspoons ground cumin (more if necessary)

lasagne pasta sheets (sheets that don’t need to be pre-cooked)

cheese

(please keep in mind that, as I never really measure these ingredients while making this dish, these measurements are just approximations.  Change as you like.)

Step 1: Making the Lentil mixture (this can also be a stand-alone soup)

Put the lentils, water, carrot, celery, and stock cube in a deep skillet or medium saucepan. Sprinkle with salt and pepper. Bring to a boil, then turn the heat down to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, put the olive oil in a small skillet over medium heat. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the garlic and stir, then cook for 1 minute more and turn off the heat.

When the lentils are tender, stir the onion mixture into the soup.  Add ground cumin and more salt and pepper as necessary.  Add more hot water if the soup is too thick.  Adjust the seasoning as needed.

Step 1: Layering the Lasagne

Now we need to layer the lasagne so that it will cook evenly.  While the order of ingredients is not absolutely necessary, I usually set them in this order to all the pasta sheets to cook evenly and, at the same time, to allow extra water in the soup to evaporate evenly.

First, preheat your oven to 230°C (about 450°F).  In a glass rectangle dish, lay a thin layer of lentil soup on the bottom.  Add one layer of pasta sheets to cover.  Depending on the size of your dish, the number of sheets will vary.  It is alright to break pieces to fill up the sides.  Now add a healthy layer (probably about one to two cm. thick) of lentil soup.  On top of that, add a full layer of mozzarella cheese (about 250g).  Next add two layers of pasta sheets.  Then another healthy layer of lentil soup, and last a very strong layer of cheese (so much that you cannot see anything else from the top).

Put this in the oven and let bake for approximately 20 - 30 minutes.  Keep checking every five minutes or so to make sure what the best time for your oven is.  Next, turn on the broiler to 3/4 strength for approximately 5 - 7 minutes (or until the top cheese layer is golden brown).

Take out of the oven and let cool for as long as you like and serve.  

P.S. the taste gets even better when left out for one to two days in room temperature.

Salmon with Mushrooms

Lots of people think fish is difficult to cook.  Especially in the case of salmon, it is very easy to cook and very healthy to eat.
Here is a very simple recipe which you can cook within 20 minutes, yet you will get a gourmet class meal with the benefits of omega 3 fats and iron, without the ill effects of red meats.
If you are lucky enough to live in a country in which fish is in the daily diet, salmon will also be very inexpensive at the market, although it is quite expensive in the restaurant.

The secret to a great salmon steak is patience and not letting it dry out.

You will need:

1 Salmon fillet - any size (it doesn't shrink while cooking so it is easy to decide portions
      just by what you see in the market
Soy Sauce
Pepper
Mushrooms - sliced (Champignon or whatever you prefer)

Use low/medium heat to heat up a skillet.  After about 45 seconds, put the salmon fillet in, then turn the heat slightly lower (do not use any oils as salmon has its own oils which will come out while cooking).

Immediately pour three tablespoons of soy sauce over the salmon and add one teaspoon of freshly crushed pepper.  Then add two tablespoons of water and cover with aluminum foil or a large pot cover (this will keep the fish from drying out while cooking.  If well covered, the water will only slightly evaporate over time and the salmons oil will mix well with the soy sauce, pepper and remaining water).

After about five minutes, turn the salmon over and add the mushrooms.  Sprinkle one half teaspoon pepper on the salmon.  Add one tablespoon of both soy sauce and water only if the previous liquids have nearly dried and the salmon is in danger of drying.  Cook for about five more minutes.
Plate and pour remaining juices and mushrooms on top.  Serve immediately.