Lupin Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of weeknight meal that feels like it took way more effort than it actually did. Warm lentils and fluffy bulgur get tossed together while still hot, so they soak up every bit of that punchy lime-and-cumin dressing — the result is layers of flavor in every forkful. Cherry tomatoes add a juicy pop, fresh cilantro keeps things lively, and a handful of scallion greens ties it all together with a gentle bite. If you want to push it over the top, a few slices of creamy avocado do exactly that. For anyone navigating lupin avoidance, this bowl is naturally in the clear — every ingredient here is straightforward and easy to verify, with no flour blends or legume-based additives to second-guess. It works equally well served warm right off the stove or at room temperature, making it a solid option for meal prep or a casual dinner spread.
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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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