Spring is here, and the weather is nice enough for the family to go on a camping trip.
In Israel, it is also time to celebrate Lag b’Omer (or Lag Baomer): a celebration of the Bar Kokhba Revolt against the Romans between 132 and 136 CE, which occurred on the 33rd day of the Omer period of counting the days between Passover and Shavuot. In Hebrew, lag (ל”ג) has a numerical value of 33.
Every year, I pack my cast iron Dutch cauldron so I can cook dinner over the campfire. After my family and I pitch our tents, we carefully build our campfire. It is time to prepare my famous beef and lentil soup.
- 1 tablespoon olive oil
- 1 bunch parsley, minced
- a few sprigs of fresh thyme
- 1 lb. ground beef
- 3 onions, chopped
- 1 lb. black lentils
- Soup bones
- black pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili pepper
- Heat the olive oil in the pot.
- Add the chopped onions, and cook until translucent.
- Add the ground beef.
- Cook until the beef is browned.
- Add the soup bones, and season to taste.
- Pour in the black lentils.
- Cover the mixture with water so it reaches four inches below the rim of the pot.
- Add the parsley and thyme and bring to a boil.
The soup is ready when the lentils are soft.
More Lag b’Omer recipes: