Sesame Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Grain bowls can be a minefield when you're avoiding sesame — tahini dressings, sesame oil drizzles, and toasted seed garnishes seem to sneak into almost every recipe in the genre. This one sidesteps all of that completely, building its bold, satisfying flavor from a bright lime-and-olive-oil dressing spiked with fresh garlic, cumin, and a hint of ginger instead. The lentils are simmered with turmeric and cumin until they're perfectly tender but still hold their shape, while the bulgur steams off the heat to a fluffy, slightly chewy texture that makes the bowl feel genuinely hearty. Cherry tomatoes, fresh cilantro, and sliced scallion greens fold in at the end for color, freshness, and a little bite. Every single ingredient is straightforward and easy to verify, so there's no guesswork about hidden sesame hiding in a sauce or spice blend. Optional avocado slices on top add a creamy richness that ties the whole thing together beautifully. It's the kind of wholesome, vibrant bowl that earns a permanent spot in your weeknight rotation.
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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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