Oats Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This vibrant grain-and-legume bowl is the kind of meal that looks impressive but comes together with straightforward pantry staples and a handful of fresh ingredients. Earthy lentils simmered with turmeric and cumin meet fluffy bulgur wheat, and the whole thing gets tossed in a bright, garlicky lime dressing that ties every element together beautifully. Cherry tomatoes, fresh cilantro, and sliced scallion greens add color and a pop of freshness that makes each bite feel alive. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every ingredient here, from the lentils to the bulgur to the zesty dressing, is completely free of oats and oat-derived products, with no workarounds needed. Optional avocado slices on top add a creamy richness that takes the bowl from satisfying to genuinely craveable. It works equally well as a make-ahead lunch or a hearty weeknight dinner, and the flavors actually deepen as it sits.
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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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