Pescatarian Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that earns a permanent spot in your weekly rotation. Turmeric- and cumin-spiced lentils are paired with fluffy bulgur wheat, then tossed while still warm in a punchy lime-and-garlic dressing that soaks into every bite. Cherry tomatoes add a juicy pop of freshness, while cilantro and scallion greens keep things lively and aromatic from start to finish. The whole thing comes together in one large mixing bowl, making cleanup almost as satisfying as the meal itself. Optional avocado slices add a creamy, rich finish that takes it from weeknight dinner to something you'd genuinely be proud to serve guests. Because every ingredient here is plant-based and whole, it's naturally free of meat without sacrificing any protein or staying power — lentils alone bring serious substance to the bowl. A squeeze of extra lime at the table is non-negotiable.
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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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