Hazelnut Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat — bright, herby, and layered with texture from tender lentils and chewy bulgur. The dressing is where the magic happens: fresh lime juice, lime zest, garlic, cumin, and a hint of ginger come together into something tangy and aromatic that soaks right into the warm grains. Cherry tomatoes add a juicy pop, while scallion greens and a generous handful of cilantro keep every bite feeling fresh and lively. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, whole, and easy to verify at the store. There are no sauces, spice blends, or packaged shortcuts that might sneak in unwanted allergens, just pantry staples and fresh produce you can trust. Optional avocado slices on top add a creamy richness that rounds the whole bowl out beautifully. It works equally well as a make-ahead lunch 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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