Xanthan Gum Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes

Total time45 min

Prep time15 min

Cook time30 min

Xanthan Gum Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes

This hearty grain-and-legume bowl is the kind of meal that feels both nourishing and genuinely exciting to eat — bright with fresh lime, fragrant with cumin and turmeric, and loaded with color from cherry tomatoes and cilantro. Every component is a whole, recognizable ingredient, which means there's no need to scan labels for hidden thickeners or stabilizers that can sneak into packaged sauces and dressings. The dressing here is simply whisked together from olive oil, fresh lime juice, zest, garlic, and spices — nothing processed, nothing mysterious. Lentils and bulgur are cooked separately in seasoned water, so each one develops its own texture before they come together in that punchy dressing. The result is tender lentils with just enough bite from the bulgur, all coated in a zesty, garlicky lime vinaigrette that tastes far more complex than the effort involved. Folding in scallion greens and fresh cilantro at the end keeps everything vibrant, and a few slices of avocado on top make it feel genuinely satisfying. It's the kind of bowl you'll want to make on repeat, whether you're meal-prepping for the week or throwing together a quick weeknight dinner.

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Ingredients

4 servings

For the lentils

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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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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