MSG Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This grain-and-legume bowl is bright, hearty, and packed with fresh flavor — the kind of meal that feels nourishing without being heavy. Turmeric and cumin simmer right into the lentils, while a zesty lime-and-olive-oil dressing ties everything together with real, whole ingredients you can actually pronounce. Cherry tomatoes, fresh cilantro, and scallion greens add color and a little pop of freshness in every bite, and optional avocado takes it over the top. Because every component is made from scratch using pantry staples and fresh produce, there are no hidden flavor enhancers or processed shortcuts to worry about — just clean, honest cooking. The bulgur adds a satisfying chew that makes this feel like a complete meal rather than a side dish. It comes together in one big bowl with minimal cleanup, which makes it just as practical as it is delicious.
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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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