Seed Oil Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This hearty grain-and-legume bowl is bright, filling, and packed with layers of flavor — earthy lentils and chewy bulgur soaking up a punchy lime-and-garlic dressing that ties everything together beautifully. The dressing is built entirely on extra virgin olive oil, which means you get real, clean fat without any of the refined vegetable or industrial seed oils that sneak into so many store-bought dressings and packaged grain bowls. Turmeric and cumin run through the lentils while ginger adds a subtle warmth to the dressing, so every bite has something going on. Cherry tomatoes, fresh cilantro, and sliced scallion greens keep things lively and a little bit fresh against all that savory depth. Optional avocado on top makes it even more satisfying if you want something a little richer. It comes together with simple pantry staples and straightforward technique — no special equipment, no complicated steps — which makes it a genuinely easy weeknight win that doesn't feel like a compromise.
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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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