Chicken Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This grain-and-legume bowl is the kind of meal that feels genuinely satisfying without leaning on any animal protein to get there. Earthy lentils simmered with turmeric and cumin pair beautifully with fluffy bulgur wheat, and together they create a hearty, filling base that holds up well to bold flavors. The real star is the zesty lime dressing — fresh juice, zest, garlic, and a hint of ginger whisked together with olive oil — which soaks into the warm grains and makes every bite bright and cohesive. Cherry tomatoes, cilantro, and scallion greens fold in at the end for freshness and color, and optional avocado slices add a creamy finish that takes the whole bowl over the top. Everything here is built from pantry staples and fresh produce, so there's no need to scan labels or worry about hidden ingredients sneaking in. It comes together in about the time it takes the lentils to simmer, making it a genuinely weeknight-friendly option that doesn't feel like a compromise.
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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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