Cinnamon Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Warm lentils and fluffy bulgur come together in a bowl that feels hearty and nourishing without being heavy — the kind of meal that works just as well for a weeknight dinner as it does packed up for lunch the next day. The dressing is where the magic happens: bright lime juice and zest, minced garlic, a touch of ginger, and cumin all whisked together with good olive oil to coat every grain and legume in something seriously vibrant. Cherry tomatoes add a juicy pop, fresh cilantro brings herby lift, and the scallion greens keep things light and aromatic from start to finish. Many spice-forward grain bowls lean heavily on warming blends that sneak cinnamon into the mix, but every ingredient here is straightforward and easy to verify — no spice blends, no hidden seasonings, just individual spices you can check at a glance. Turmeric and cumin do all the flavor heavy lifting, giving the lentils an earthy, golden depth that pairs beautifully with the citrusy dressing. Sliced avocado on top is optional but highly recommended for a creamy finish that ties the whole bowl together.
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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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