Turkey Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This grain-and-legume bowl is the kind of meal that feels genuinely satisfying without relying on any meat whatsoever — just wholesome, plant-powered ingredients doing all the heavy lifting. Green or brown lentils simmer with turmeric and cumin until perfectly tender, while bulgur wheat steams off the heat into something fluffy with just the right amount of chew. The real magic is the dressing: bright lime juice and zest, fresh garlic, a whisper of ginger, and good olive oil all whisked together into something punchy and citrusy that soaks right into the warm grains. Cherry tomatoes, fresh cilantro, and scallion greens fold in at the end to keep things vibrant and a little bit fresh against all that earthy warmth. Optional avocado slices on top take it from weeknight staple to something you'd genuinely want to photograph. Everything here is naturally free of poultry in any form — no broth, no hidden meat-based ingredients, just clean pantry staples and produce. It's the kind of bowl that proves you don't need to compromise on flavor or fullness to eat exactly the way you want to.
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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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