Gut Friendly Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Earthy lentils and nutty bulgur come together in a bright, herb-forward bowl that feels as nourishing as it tastes. Both lentils and bulgur are celebrated for their fiber content and their role in supporting a happy, balanced gut, and this recipe leans into that naturally without any complicated swaps or specialty products. The warm grains get tossed straight into a zesty lime-and-olive-oil dressing while still hot, so they soak up every bit of that garlicky, cumin-kissed flavor. Cherry tomatoes add a juicy pop of freshness, while scallion greens and a generous handful of cilantro keep things light and vibrant. A few slices of creamy avocado on top round out the bowl with healthy fats that help your body absorb all those good nutrients. Everything here is whole, recognizable, and genuinely delicious — the kind of meal that makes eating well feel effortless rather than like a compromise.
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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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