Mustard Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat. Tender lentils simmered with turmeric and cumin meet fluffy bulgur wheat, and the whole thing gets tossed in a punchy lime-and-garlic dressing that ties every element together. Cherry tomatoes add a juicy pop of freshness, while cilantro and scallion greens keep things light and vibrant. For anyone navigating mustard avoidance, this recipe is a breath of fresh air — the dressing is built entirely from olive oil, fresh lime juice, garlic, and warm spices, so there's no condiment or emulsifier to second-guess. Bottled dressings and store-bought grain bowls are notorious for sneaking in mustard flour or mustard-based emulsifiers, but here you're whisking everything from scratch with ingredients you can see and trust. Optional avocado slices on top add a creamy, rich finish that makes the bowl feel genuinely complete. It's weeknight-friendly, naturally plant-based, and the kind of recipe you'll find yourself coming back to again and again.
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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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