Paraben Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and satisfying in the best possible way, this grain-and-legume bowl is the kind of meal that earns a permanent spot in your weekly rotation. Turmeric and cumin simmer into the lentils as they cook, building a warm, earthy base that pairs beautifully with the zippy lime-and-garlic dressing whisked together from scratch. The bulgur adds a tender, slightly chewy contrast, and together the two make a bowl that's genuinely filling without feeling heavy. Cherry tomatoes, fresh cilantro, and sliced scallion greens bring color and brightness to every bite, while optional avocado takes the whole thing over the top. Every single ingredient here is whole, recognizable, and free from the synthetic preservatives and cosmetic-industry compounds that people avoiding parabens are often trying to sidestep — no packaged sauces, no mystery additives, just real food. The dressing comes together in minutes and does double duty as both flavor booster and light coating that ties the whole bowl together. Serve it warm straight off the stove or let it cool to room temperature — it holds up beautifully either way.
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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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