Rye Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes

Total time45 min

Prep time15 min

Cook time30 min

Rye Free 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. Warm lentils and fluffy bulgur get tossed in a punchy lime-and-garlic dressing while everything is still steaming, so the flavors soak all the way through. Cherry tomatoes add a juicy pop of freshness, while cilantro and scallion greens keep every bite lively and aromatic. Bulgur wheat is naturally free of rye, making it a straightforward swap for anyone navigating that particular grain restriction without sacrificing any of the hearty, chewy texture you want in a bowl like this. The turmeric and cumin in the lentils add a warm, earthy backbone that plays beautifully against the brightness of fresh lime juice and zest. Optional avocado slices on top take it from weeknight staple to something that genuinely looks impressive on the table. It comes together with pantry staples and a couple of saucepans, so the effort is minimal even when the result feels anything but.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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