Yeast Free Cilantro-Lime Lentil & Bulgur Bowl with Tomatoes
Bright, herby, and deeply satisfying, this grain-and-legume bowl is the kind of meal that feels like it took way more effort than it actually did. Warm lentils and fluffy bulgur get tossed together while still hot, so they soak up every bit of that zesty lime-and-cumin dressing right from the start. Cherry tomatoes, fresh cilantro, and scallion greens add color and a pop of freshness that keeps each bite lively. For anyone navigating a yeast-free lifestyle, this bowl is a natural fit — every ingredient is whole and straightforward, with no fermented additions, vinegar-based sauces, or packaged seasonings that might sneak yeast in through the back door. The dressing is built from scratch with olive oil, fresh lime juice, garlic, and spices, so you stay in full control of what goes into it. Sliced avocado on top is optional but honestly worth it for the creamy contrast against the tangy, spiced base. It works equally well served warm or at room temperature, making it a flexible option for meal prep or a casual weeknight dinner.
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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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