Artificial Food Coloring Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is built entirely from whole, unprocessed ingredients — which means every color on the plate comes from real food, not a dye bottle. The golden hue in the lentils is pure turmeric, the green is fresh cilantro and scallions, and the pops of red are juicy halved cherry tomatoes. A zesty lime dressing with garlic, cumin, and a hint of ginger ties everything together in a way that feels restaurant-worthy without any of the mystery additives that sneak into bottled sauces or pre-seasoned grains. Bulgur and lentils are both naturally clean pantry staples, so you're not navigating labels or worrying about synthetic ingredients hiding in the mix. The warm grains soak up the citrusy dressing beautifully, and optional avocado slices add a creamy finish that makes the whole bowl feel indulgent. It's the kind of meal that proves eating without artificial dyes doesn't mean eating without personality — this one has plenty.
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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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