Emulsifier 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 like it should be more complicated than it actually is. Warm lentils and fluffy bulgur soak up a punchy lime-and-olive-oil dressing, with turmeric and cumin layered in at every stage so the flavor runs all the way through. The dressing is whisked together from scratch — olive oil, fresh lime juice, zest, garlic, and spices — which means there are zero hidden additives or emulsifying agents that tend to sneak into bottled vinaigrettes and store-bought sauces. Cherry tomatoes, fresh cilantro, and sliced scallion greens fold in at the end for color and brightness, and optional avocado makes the whole thing feel genuinely luxurious. Every ingredient here is whole and recognizable, which is exactly what you want when you're keeping a close eye on what goes into your food. It works beautifully as a make-ahead lunch or a relaxed weeknight dinner, and a squeeze of extra lime right before serving ties everything 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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