Eggless Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This bowl is bright, hearty, and packed with flavor from the ground up — earthy lentils and chewy bulgur soaking up a punchy lime-and-garlic dressing that ties everything together beautifully. The turmeric and cumin simmer right into the lentils, giving them a warm, golden depth that makes the whole dish feel far more complex than the ingredient list suggests. Cherry tomatoes, fresh cilantro, and scallion greens add color and a pop of freshness in every bite, while optional avocado slices make it feel genuinely satisfying and a little indulgent. Since the recipe is built entirely around grains, legumes, produce, and olive oil, there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds or substitutions. The zesty dressing comes together in one bowl with a quick whisk, and both the lentils and bulgur cook on the stovetop with minimal fuss. It works equally well as a weeknight dinner or a make-ahead lunch that actually gets better as it sits and the flavors meld. Finish with a squeeze of fresh lime at the table and you've got a dish that's as vibrant to eat as it looks.
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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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