Fish Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that earns a permanent spot in your weekly rotation. Earthy lentils simmered with turmeric and cumin pair beautifully with fluffy bulgur wheat, and together they soak up a punchy lime-garlic dressing that ties everything together. Cherry tomatoes add a juicy pop of freshness, while cilantro and scallion greens keep every bite feeling light and vibrant. The whole thing comes together in one large mixing bowl once your grains are cooked, which means minimal cleanup and maximum flavor payoff. Optional avocado slices on top add a creamy richness that makes the bowl feel genuinely restaurant-worthy. Every single ingredient here is straightforward pantry and produce staples — no seafood, no fish-derived sauces, no hidden anchovy paste lurking in a store-bought dressing — just clean, plant-based goodness you can feel confident about. It works equally well served warm right off the stove or at room temperature, making it a fantastic option for meal prep or a relaxed weeknight dinner.
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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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