Pistachio Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and satisfying in the best way, this grain-and-legume bowl is the kind of meal that earns a permanent spot in your weeknight rotation. Earthy lentils simmered with turmeric and cumin meet fluffy bulgur wheat, and the whole thing gets tossed in a punchy lime-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. Optional avocado slices on top make it feel genuinely indulgent without any extra effort. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works beautifully as a make-ahead lunch, since the flavors deepen as it sits and the dressing soaks into the grains. Finish with an extra squeeze of lime at the table and you've got a bowl that's as good-looking as it is delicious.
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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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