Example
Mujadara
New
Beirut Table
Kensington and Chinatown
Frozen · Serves 2
$14 · $7 a serving
This is an example listing. Real cooks add their own photos of both.
Red Lentil Soup
Silky red lentil soup with cumin and a squeeze of lemon.
- Halal-certified kitchen
- Vegan
- Gluten-free recipe
- Dairy-free
- Low-waste packaging
New, no reviews yetby Beirut Table
Made by Rami
Beirut Table · Kensington and Chinatown · Commercial kitchen
“This is what my mother put on the table the moment anyone came in from the cold. I keep it plain, with lemon at the end, because that is how I learned it.”
Rami's mother ran a catering kitchen in Tripoli. He cooks her mujadara, kibbeh and shish tawook in a commercial kitchen that holds halal certification, and he sells them frozen in trays that go straight into the oven.
See everything Rami makesThe recipe
How Rami makes it. 15 min active, 40 min cooking, plus cooling.
Ingredients
- 300 g red lentils
- 2 carrots, diced
- 2 medium onions, diced
- 2 tsp ground cumin
- 2 lemons (juice only)
- 3 tbsp olive oil
- 2 tsp salt
- 1.3 L water
Method
- 1Warm the olive oil in a heavy pot. Cook the onions and carrots over medium heat for 10 minutes until soft.
- 2Add the cumin and stir for 30 seconds.
- 3Add the rinsed lentils, the salt and the water. Bring to a boil, skim, then simmer partly covered for 25 minutes until the lentils collapse.
- 4Blend with an immersion blender until silky. Add a little water if it is thicker than you want.
- 5Take it off the heat and stir in the juice of one lemon. Adjust the salt.
- 6Cool in shallow pans until under 5 °C within 2 hours of cooking.
- 7Pour 1.2 kg into each container, leaving 2.5 cm of space. Seal, label and freeze. Include the second lemon, cut in wedges, in a small bag if you like.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BT-1193
Red Lentil Soup
Ingredients: Red lentils, carrot, onion, cumin, lemon, olive oil, salt.
No priority allergens in the ingredients
- Net weight
- 1.2 kg
- Portions
- 3
- Prepared and frozen
- Oct 20, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Beirut Table
Kensington and Chinatown, Ontario
Commercial kitchen
Allergens and diet
No priority allergens in the ingredients
This kitchen also handles milk, wheat, sesame, tree nuts. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Halal-certified kitchen
The kitchen holds halal certification, and every ingredient and preparation step is covered by it.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Thaw overnight in the fridge, or heat from frozen in a covered pot over low heat with a splash of water. Bring to steaming and 74 °C / 165 °F throughout. Finish with a squeeze of fresh lemon and serve with warm bread.
Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 4 days. Do not refreeze.
Packaging
Returnable glass jar
Bring the jar back at your next pickup and the cook credits your deposit.
