Celery Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat. Turmeric- and cumin-spiced lentils are paired with fluffy bulgur wheat, then tossed in a punchy lime-garlic dressing that ties everything together beautifully. Cherry tomatoes add a juicy pop of freshness, while cilantro and scallion greens keep the whole bowl feeling light and vibrant. The good news for anyone avoiding celery is that this recipe is naturally built without it — no hidden stalks in the base, no celery seed lurking in the spice blend, just clean, whole ingredients from start to finish. The dressing comes together with a quick whisk, and both the lentils and bulgur cook on the stovetop with minimal fuss, making this an approachable weeknight win. Finish it with sliced avocado and an extra squeeze of lime for a creamy, citrusy contrast that takes the bowl over the top.
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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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