Rice Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Grain bowls built around bulgur and lentils are a genuinely satisfying alternative when you're steering clear of rice, and this one delivers on every level — hearty, bright, and packed with real flavor. The lentils are simmered with turmeric and cumin until just tender, giving them an earthy warmth that pairs beautifully with the slightly chewy bulgur. A punchy lime-and-garlic dressing ties everything together, with fresh zest and a hint of ginger cutting right through the richness. Cherry tomatoes, cilantro, and scallion greens fold in at the end for color and freshness that makes the whole bowl feel alive. Optional avocado slices add a creamy finish that takes it from weeknight staple to something you'd genuinely want to serve to guests. Everything comes together in one large mixing bowl after a couple of simple stovetop steps, so cleanup is minimal and the process is relaxed. It's the kind of plant-forward meal that leaves you full without feeling heavy — and proves you don't need a single grain of rice to nail a bowl worth repeating.
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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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