Anti Inflammatory Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is bright, filling, and built almost entirely from ingredients that pull double duty — tasting great while actively working against inflammation. Turmeric and cumin simmer right into the lentils, ginger and black pepper go into the dressing, and extra virgin olive oil ties it all together with healthy fats that support the whole approach. The bulgur cooks hands-off in about 15 minutes, the lentils need no babysitting, and by the time both are done you're just tossing everything in a bowl with a punchy lime dressing. Cherry tomatoes add a pop of color and lycopene, fresh cilantro brings herby brightness, and optional avocado makes each serving genuinely satisfying. It's the kind of weeknight meal that feels virtuous without tasting like it — bold, zesty, and substantial enough to keep you full. Makes four servings, so it's ideal for meal prep or feeding a small crowd without any extra effort.
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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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