BHA & BHT Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl layers earthy lentils and fluffy bulgur with a punchy cilantro-lime dressing that ties everything together beautifully. Every ingredient here is whole and unprocessed — lentils, bulgur, fresh lime juice, olive oil, real spices — so there are no synthetic preservatives like BHA or BHT hiding anywhere in the bowl. That matters more than people realize, since those additives can sneak into packaged grains, bottled dressings, and even some cooking oils. Making the dressing from scratch with extra virgin olive oil, fresh lime, garlic, and ground spices takes only minutes and delivers far more flavor than anything from a bottle anyway. The turmeric and cumin-simmered lentils bring warmth and depth, while the cherry tomatoes, scallion greens, and cilantro keep things fresh and vibrant. A few slices of avocado on top make it feel genuinely indulgent without adding anything you'd need to second-guess. It's the kind of clean, colorful bowl that works just as well for a weeknight dinner as it does for meal prep lunches throughout the week.
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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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