Pork Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat. Earthy lentils and nutty bulgur soak up a bright, zesty dressing made with fresh lime juice, lime zest, garlic, and a warm hit of cumin and ginger — the kind of flavor combination that makes you want to go back for another forkful. Cherry tomatoes add a juicy pop of color, while fresh cilantro and scallion greens keep everything tasting light and vibrant. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The technique is simple: simmer the lentils until just tender, steam the bulgur off the heat, then toss everything together while it's still warm so the dressing really gets absorbed. Optional avocado slices on top add a creamy richness that takes the whole bowl to another level. It works beautifully as a satisfying weeknight dinner or a make-ahead lunch that holds up well throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!