Vegan Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This bowl is the kind of meal that proves plant-based eating never has to feel like a compromise. Earthy lentils simmered with turmeric and cumin pair beautifully with fluffy bulgur wheat, and together they create a base that's genuinely hearty and satisfying. The real star is the bright lime-and-olive-oil dressing — zesty, garlicky, and laced with a hint of ginger — which gets tossed in while everything is still warm so the grains and legumes soak up every drop. Cherry tomatoes, fresh cilantro, and sliced scallion greens fold in at the end for color, freshness, and a little bite. Every single ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your bowl. Optional avocado slices on top take it from weeknight staple to something that genuinely looks as good as it tastes. It's the kind of recipe you'll come back to again and again — easy enough for a casual lunch, impressive enough to serve to guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!