Mediterranean Diet Friendly Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This bowl is a vibrant, satisfying meal built around two of the most celebrated staples in Mediterranean-style eating — hearty lentils and nutty bulgur wheat. The lentils are simmered with turmeric and cumin until perfectly tender, while the bulgur steams to a light, fluffy texture with just a hint of chew, and the two come together in a way that feels genuinely filling without being heavy. What really makes it sing is the bright, zesty dressing — extra virgin olive oil, fresh lime juice, lime zest, garlic, and warm spices whisked into something that coats every grain and legume beautifully. Cherry tomatoes, fresh cilantro, and sliced scallions fold in at the end for color, freshness, and a little pop of sweetness. The whole thing leans on plant-based whole foods, healthy fats, and bold aromatics — exactly the kind of cooking this dietary approach was built around. Optional avocado slices on top add a creamy richness that takes it from weeknight staple to something you'd genuinely be excited to serve guests. It's the kind of recipe that proves eating well doesn't require compromise on flavor or satisfaction.
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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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