Vegetarian Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
This bowl is the kind of meal that feels both nourishing and genuinely exciting to eat — earthy lentils and chewy bulgur soaking up a bright, garlicky lime dressing that ties everything together. The turmeric and cumin simmer right into the lentils, giving them a warm, golden depth before they even meet the dressing. Fresh cilantro, scallion greens, and halved cherry tomatoes fold in at the end, keeping everything vibrant and a little bit lively. A finishing squeeze of lime and optional avocado slices push it from weeknight staple into something you'd happily serve to guests. Both the lentils and bulgur are excellent plant-based protein and fiber sources, so this is the kind of bowl that actually keeps you full without relying on meat or dairy. Everything here is straightforward pantry-and-produce cooking — no specialty substitutes needed, just real ingredients doing real work.
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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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