Citric Acid Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Avoiding citric acid — that sneaky additive hiding in canned goods, packaged grains, and bottled dressings — can make building a satisfying grain bowl feel like a puzzle. This one solves it beautifully by leaning on whole, unprocessed ingredients from start to finish. The dressing is built entirely from fresh lime juice and zest, extra virgin olive oil, garlic, and warm spices, so you know exactly what's going in without having to decode a label. Earthy lentils simmered with turmeric and cumin form a hearty base alongside fluffy bulgur wheat, and the whole thing gets tossed together while still warm so every grain soaks up that bright, garlicky dressing. Cherry tomatoes, fresh cilantro, and scallion greens add color and a pop of freshness, while optional avocado makes it feel genuinely filling and a little indulgent. It's the kind of bowl that works just as well packed for lunch the next day as it does straight from the pot.
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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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