Nitrate & Nitrite Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is built entirely from whole, unprocessed ingredients — which makes it a natural fit for anyone avoiding cured or preserved foods that sneak nitrates and nitrites into everyday meals. Every component here is straightforward and clean: lentils simmered with turmeric and cumin, fluffy bulgur wheat, and a zingy lime-garlic dressing whisked together from scratch. Cherry tomatoes and fresh cilantro bring a pop of color and brightness, while the scallion greens add a mild oniony bite without any of the processed additives you'd find in deli-style shortcuts. The dressing does a lot of heavy lifting — lime zest, fresh juice, a touch of ginger, and good olive oil create something that tastes far more complex than the ingredient list suggests. Optional avocado slices make it feel genuinely restaurant-worthy when you want to dress it up. It's the kind of bowl that works equally well warm or at room temperature, making it great for meal prep or a relaxed weeknight dinner.
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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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