Brazil Nut Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that earns a permanent spot in your weeknight rotation. Turmeric- and cumin-spiced lentils meet fluffy bulgur wheat, then get tossed in a punchy lime dressing loaded with fresh garlic and a hint of ginger — the result is layered, vibrant, and anything but boring. Cherry tomatoes, cilantro, and sliced scallion greens add freshness and color, while optional avocado makes each bowl feel genuinely luxurious. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to navigate — just clean, whole-food cooking from start to finish. The technique is straightforward: simmer the lentils, steam the bulgur, whisk the dressing, and toss it all together while everything is still warm so the grains soak up every drop of that citrusy vinaigrette. It works equally well served right away or packed up for lunch the next day, since the flavors only deepen as it sits. Squeeze an extra lime wedge over the top before eating and you'll wonder why you ever settled for a sad desk salad.
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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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