High Fructose Corn Syrup Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is bright, filling, and packed with real-food flavor from start to finish. The dressing is whisked together from scratch using fresh lime juice, lime zest, olive oil, garlic, and warm spices — meaning there's zero chance of a sneaky sweetener hiding in a bottle. That matters more than you'd think, since so many store-bought dressings and seasoning blends quietly rely on corn syrup solids to balance acidity or extend shelf life. Here, the balance comes entirely from the citrus and spices themselves, and it works beautifully. Turmeric and cumin simmer into the lentils while the bulgur steams to a tender, slightly chewy texture, and together they soak up every drop of that zesty dressing. Cherry tomatoes, fresh cilantro, and scallion greens fold in at the end for color and a little pop of freshness. Optional avocado slices make it even more satisfying, and a squeeze of extra lime over the top ties the whole bowl 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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