Mediterranean Kitchen · Slow-Cooked
Lentil and Butternut Squash Bowl
A cozy Mediterranean-style bowl you can make at home, with lentils, quinoa, roasted butternut squash, kale, pickled shallots, and a bright orange vinaigrette — inspired by the flavors of Aladdin Mediterranean Cuisine in Houston.
100% Halal
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The Recipe
Ingredients
For the salad base:
- 1 ½ cups cooked lentils about ¾ cup dry lentils, cooked and cooled
- 1 cup cooked quinoa about ½ cup dry quinoa, cooked and cooled
- 3 cups kale stems removed and finely chopped
- 2–3 radishes thinly sliced
- ¼ cup pickled shallots drained (see Notes)
For the roasted butternut squash:
- 2 cups butternut squash peeled and cut into ½-inch cubes
- 1 ½ tablespoons olive or neutral oil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
For the orange vinaigrette:
- 2 tablespoons finely chopped shallots
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- ½ cup fresh orange juice
- 2 tablespoons honey or maple syrup, for vegan
- ½ cup neutral oil canola, grapeseed, or light olive oil
- ½–1 teaspoon salt to taste
Method
Cook the lentils:
- Rinse the lentils under cool water.
- (Optional) In a saucepan, sauté a little chopped onion and garlic in oil until softened.
- Add the lentils and enough water to cover by a few inches.
- Bring to a boil, then reduce to a gentle simmer and cook 20–25 minutes, until just tender but still holding their shape.
- Season with salt toward the end of cooking, then drain and let cool completely.
Cook the quinoa:
- Rinse the quinoa thoroughly under running water.
- Add quinoa and water to a saucepan (about ½ cup quinoa to 1 cup water).
- Bring to a boil, then reduce heat to low, cover, and cook 15–18 minutes, until the water is absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and let cool.
Roast the butternut squash:
- Preheat the oven to 375°F (190°C).
- Toss the cubed butternut squash with oil, oregano, paprika, and salt until evenly coated.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 20–30 minutes, turning once, until golden on the edges and tender in the center.
- Allow to cool slightly before adding to the bowls.
Make the orange vinaigrette:
- Add the shallots, Dijon mustard, white wine vinegar, orange juice, and honey to a blender or food processor.
- Blend until smooth.
- With the blender running, slowly drizzle in the oil until the dressing is emulsified.
- Season with salt to taste and adjust sweetness or acidity as desired.
Prepare the fresh ingredients:
- Strip the kale leaves from the stems and finely chop the leaves.
- If you like, massage the kale with a tablespoon or two of vinaigrette or a drizzle of oil and a pinch of salt to soften it.
- Thinly slice the radishes.
- Drain the pickled shallots so they don’t add too much extra liquid to the salad.
Assemble the Mediterranean-style bowl:
- In a large mixing bowl, combine the cooked lentils, cooked quinoa, and chopped kale.
- Add enough orange vinaigrette to lightly coat the mixture and toss gently.
- Taste and season with additional salt and pepper if needed.
- Divide the base mixture into serving bowls or place on a large platter.
- Top with roasted butternut squash cubes, sliced radishes, and pickled shallots.
- Drizzle with a little extra vinaigrette just before serving, if desired.
Chef's Notes
-Pickled shallots: To make a quick batch, slice 1–2 shallots and place them in a heatproof jar. In a small pot, heat ¾ cup vinegar, ½ cup water, and ¼ cup sugar (plus a pinch of salt, if you like) just until the sugar dissolves. Pour over the shallots and let cool. They’ll be ready in about 30–60 minutes and keep in the fridge for several days.
- Lentils: Small dark lentils (like French or black lentils) hold their shape best in this bowl. Avoid overcooking so they don’t become mushy.
- Make-ahead: You can cook the lentils, quinoa, squash, and pickled shallots 1–2 days ahead. Store separately in the fridge and assemble shortly before serving.
- Add-ons: Top with crumbled feta, toasted pumpkin seeds, or chopped nuts for extra richness and crunch.
- Inspiration: This is a Mediterranean-style bowl you can make at home, inspired by the flavors and ingredients we love to use at Aladdin Mediterranean cuisine in Houston.
- Lentils: Small dark lentils (like French or black lentils) hold their shape best in this bowl. Avoid overcooking so they don’t become mushy.
- Make-ahead: You can cook the lentils, quinoa, squash, and pickled shallots 1–2 days ahead. Store separately in the fridge and assemble shortly before serving.
- Add-ons: Top with crumbled feta, toasted pumpkin seeds, or chopped nuts for extra richness and crunch.
- Inspiration: This is a Mediterranean-style bowl you can make at home, inspired by the flavors and ingredients we love to use at Aladdin Mediterranean cuisine in Houston.
Nutrition
Estimated, per serving
520
Calories
4
Servings
Total Time
Halal
Certified
The kitchen behind the recipe
This dish has been on our menu at Aladdin in Houston for nearly twenty years. Cook it at home wherever you are — and when you're in town, come taste the original.