Almond Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat — bright, herby, and packed with texture in every bite. Turmeric and cumin-spiced lentils pair beautifully with fluffy bulgur wheat, and the whole thing gets tossed in a punchy lime-garlic dressing that ties every element together. Cherry tomatoes add a juicy pop of freshness, while scallion greens and a generous handful of cilantro keep things lively and aromatic. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. The dressing comes together with a quick whisk, and the lentils and bulgur cook simultaneously, making this an efficient and satisfying weeknight project. Finish each bowl with creamy avocado slices and an extra squeeze of lime for a little richness that rounds out all that brightness. It's the kind of plant-forward bowl that converts skeptics and satisfies everyone at the table.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
For the bulgur
- 1 cup medium bulgur wheat
- 1 ¾ cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
For the bowl
- 1 cup cherry tomatoes, halved
- ½ cup fresh cilantro leaves, roughly chopped
- 3 scallions (green tops only), thinly sliced
For serving
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, 2½ cups water, turmeric, cumin, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water through a fine-mesh strainer and set aside.
- 2
While the lentils cook, bring 1¾ cups water and ¼ tsp salt to a boil in a small saucepan. Stir in the bulgur, cover tightly, and remove from heat. Let stand until the water is fully absorbed and the bulgur is tender with a slight chew, about 15 minutes. Fluff with a fork.
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