Mushroom Free Balsamic-Rosemary Lentil & Bulgur Bowl with Tomatoes
Total time55 min
Prep time15 min
Cook time40 min
4.8(21)
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Learn more →Ingredients
4 servings
For the roasted tomatoes
- 1 pint (10 oz) cherry tomatoes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the lentils & bulgur
- 1 cup green or brown lentils, rinsed
- 1 cup medium bulgur wheat
- 3 cups low-sodium vegetable broth
- 2 cups water
- 2 sprigs fresh rosemary
- 3 cloves garlic, smashed and peeled
- ½ tsp ground turmeric
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 oz baby arugula or baby spinach
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup dry-roasted walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the tomatoes for 20–25 minutes, until the skins are blistered and beginning to burst and the juices are caramelized at the edges of the pan.
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